Put all ingredients for batter in a
mixing bowl. Stir well and store in the refrigerator until later
use. Cut Shiitake mushrooms and Abalone mushrooms to thick
slices, cut leek to inches length and cut green broccoli and
cauliflower into small florets. Put all vegetable and mushroom
ingredients into batter and mix well. Heat oil in a deep sauce
pan and deep-fry the coated vegetables and mushrooms until golden
brown and crispy. Drain well on kitchen towel and serve hot.