Directions:
- Remove the stalks from the mushrooms and chop the stalks finely. Mix with the marinade ingredients; pour this mixture over the mushroom caps and leave for 3-4 hours.
- Prepare the batter by beating together the egg white and flour, then adding the water gradually, still beating, until the batter has the consistency of heavy cream.
- Heat 1 inch oil in a deep skillet.
- Drain the mushrooms, dip them in batter and deep fry, about 6 at a time, for 2-3 minutes.
- Drain on paper towel and keep warm while cooking the remaining mushrooms.
- Serve immediately on a bed of shredded Chinese celery cabbage garnished with watercress.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.16 Kcal (1814 kJ) | ||
| Calories from fat | 245.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.31g | 42% | |
|---|---|---|---|
| Sodium | 272.11mg | 11% | |
| Potassium | 352.77mg | 8% | |
| Total Carbs | 15.28g | 5% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 5.6g | 11% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1.3mg | 7% | |
| Calcium | 23.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 241.39 Kcal (1011 kJ) | ||
| Calories from fat | 136.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.22g | 42% | |
|---|---|---|---|
| Sodium | 151.64mg | 11% | |
| Potassium | 196.59mg | 8% | |
| Total Carbs | 8.52g | 5% | |
| Sugars | 1.56g | 11% | |
| Dietary Fiber | 0.67g | 5% | |
| Protein | 3.12g | 11% | |
| Vitamin C | 4.3mg | 13% | |
| Iron | 0.7mg | 7% | |
| Calcium | 13.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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