Vegetarian Crispy Eel
40 gr Large dried Chinese black mushrooms ( Shitake )
4 Tbs cornstarch
4 Cup oil for frying
(A) 1 Cup water
4 Tbs sugar
1 tsp ginger root juice
1/2 tsp rice vinegar
pinch Chinese five-spice powder
(B) 2 Tbs water
2 tsp cornstarch
dash sesame oil
Soak the large dried mushrooms until soft and remove the stems. Cut 1.5cm wide strips from the mushrooms by cutting around the outside. Squeeze out the excess moisture, dredge in cornstarch, and set aside.
Heat the oil to about 300F (149C). Deep-fry the mushrooms strips until crips, and remove from the oil.
Pour off all but 2 Tbs of the oil, add (A) , and bring to a boil. Thicken with (B). Add the deep-fried mushrooms strips, stir to coat with the sauce, and serve.