Name: Pork, Onions and Mushrooms in Crispy Batter
Yield: Serves 4-5
Cuisine: Chinese
Ingredients: 3 oz (75 g) mushrooms, sliced; 4 oz (100 g) self-raising flour; 1 teaspoon (5 ml spoon) salt; oil for deep frying; 1 small egg; ¾ lb (350 g) belly of pork rashers; 1 tablespoon (15 ml spoon) soy sauce; 2-3 pinches cayenne pepper; 2 small onions, sliced finely in rings; ¼ pint (150 ml) beer (any kind)

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

I have arrived at this dish, which everyone seems to love, by a devious route. It is both Chinese and Japanese in idea but the batter made with beer, which is what makes it so light and crispy, is something I had at a friend’s house in Turkey. (Try the batter also with pieces of fish, mussels or prawns and other raw vegetables - it is mouthwatering!) Serve a simple salad with this - I don’t think it needs anything else.