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This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
In a bowl beat 2 eggs. Next, add a teaspoon of pepper along with half a packet of MAGGI Rasamusu.
Add 3 tablespoons of corn flour gradually into the egg mixture and beat well and make sure the batter is thick.
Next, dip the mushrooms into the batter and stir well.
Deep fry the mushrooms in hot oil until it turns golden brown and set aside.
Mix a tablespoon of MAGGI coconut milk power with ¼ cup of water and set aside.
Heat oil in a pan and sauté the pandan leaves, curry leaves, mustard seeds, green chillies, red onions and the remaining half of the MAGGI Rasamusu packet.
Next, add the green beans and mix in ¼ tsp of vinegar.
Finally, add the prepared MAGGI coconut milk into the mixture and stir well.
Once the green beans are cooked, add the battered mushrooms, mix well and serve warm.
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