Squeeze out the water from the mushrooms and chop finely. Mash the soya bean curd until fine and add all the ingredients and mix well. It should bind into a thick consistency, if not, add a little more corn flour.
Heat oil in wok until hot. Spoon a heaping mound of soya bean curd mixture and slowly drop in hot oil and deep fry. The mixture will spread a little and cook until golden brown. Remove and drain on paper towel.