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Marinate mushrooms in the soy sauce, shaoxing wine and few drops of sesame oil for at least 30 minutes.
Then drain the liquid through a sieve.
Lightly pat the mushrooms dry.
Beat together the eggs and milk to create an egg wash.
Dip the mushroom into the flour (which you can salt), then into the egg wash and into breadcrumbs.
Let the crumb set for about 5 minutes.
Repeat the steps above and set aside for frying.
Heat oil in a deep narrow pot to 180°C.
You want it to at least cover the mushrooms.
Fry 2-3 pieces at a time, depending on how big the pot is, until golden.
Drain any excess oil on paper towel.
Dip fried mushrooms in Heinz Street Food Rice Wine Soy & Vinegar Sauce and enjoy.