250gms mushrooms; washed and halved,
2 tbsp olive oil,
2 egg whites,
Salt and black pepper to taste,
Sliced tomatoes, peppers and shredded cabbage.
Sift the flour, add salt, pepper and olive oil. Mix and add water to get a thick dipping consistency (we have to add egg whites a little later, hence the consistency should be thick). Set this mixture aside for an hour. Beat in egg whites and add to this mixture just before you use the batter. Meanwhile heat oil in a wok for frying, on medium flame. Dip mushrooms in this batter and fry until crisp and golden brown. Lower the flame if needed.
To serve heat a sizzler tray, arrange the veggies on one side and mushrooms on another and serve immediately.
This recipe can be served as an appetizer or a side dish. While serving as an appetizer do not arrange on a sizzler tray, serve with hot or sweet chilli sauce.