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Special equipment: a deep-fry thermometer
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For the stuffed mushrooms: Mix the imitation crab meat, cream cheese, sriracha sauce and three quarters of the diced green onions in a large bowl.
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Make sure the mixture is well combined to avoid pockets of cream cheese or sriracha sauce.
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Stuff the mushroom caps with the crab mixture making sure the mixture is packed together tightly.
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Do not be afraid to overstuff the mushrooms.
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Fill a medium saucepan or wok 3 inches deep with oil and heat to 325 degrees F. Divide the tempura batter mix between 2 bowls.
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In one bowl, add cold water according to the manufacturer's instructions; the mixture should coat the back of a wooden spoon.
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In batches, dredge the stuffed mushrooms in the dry tempura batter mix, and then coat in the wet tempura batter.
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Shake off any excess batter and then carefully place the mushrooms into the hot oil, taking care not to burn yourself or splatter any oil.
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Fry until crisp, 5 to 8 minutes, and transfer to a plate layered with paper towels.
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Cooking time can vary wildly depending on the size of the mushrooms, the thickness of the batter and the number of mushrooms placed into the pan at the same time.
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If in doubt, take out a sacrificial stuffed mushroom and cut it in half.
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If the center of the crab mixture is still cold to the touch, then the rest of the mushrooms should cook for a while longer.
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A warm center indicates that the mushrooms are ready.
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For the mushroom sauce: Whisk together the soy sauce, oyster sauce and onion powder in a bowl.
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Add the corn syrup and mix until thoroughly combined.
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For serving: Cut the cooked stuffed mushrooms in half, drizzle some of the mushroom sauce on top and sprinkle with the black and white sesame seeds and remaining diced green onions.
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Serve with the remaining mushroom sauce on the side for dipping.
