Ingredients: 400g potato starch 400g shitake mushroom Vegetable oil (for deep frying) Salt and pepper Soak shitake mushroom in water for 6-12 hours. Dissolve potato starch in water. It doesn't matter how much water as long as it is dissolved. This should be done 2-3 hours before frying or until the starch settles at the bottom of the container. Remove water from the starch until only left is a muddy starch. Drain water from the mushroom and start to cut them in bite-size pieces then add salt and pepper. Mix well. Throw the mushrooms into the potato starch slurry until well coated. Heat the oil for frying and drop the mushrooms one by one. Do not overcrowd the pan. The secret for crispier mushrooms is to double fry them. Cook them in batches. When all has been fried first time, you can fry the first batch to have its double fry. Crispy-Crispy Shiitake Mushroom VERDICT WILL: This is one of the ingredients of Maangchi's Sweet and Sour Di...
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