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1
In a heatproof bowl, soak the morels in the boiling water until softened, about 20 minutes.
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2
Rub them to loosen any grit, then lift them out.
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3
Let the soaking liquid stand for 5 minutes so the grit falls to the bottom.
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4
Pour off the liquid, leaving any grit behind, and reserve.
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5
In a small saucepan, simmer the morels in the heavy cream over low heat, stirring a few times, until they absorb the cream, about 8 minutes.
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6
Season with salt and pepper.
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7
In a small bowl, combine 6 tablespoons of the reserved morel soaking liquid with the ketchup, rice wine vinegar, ginger, garlic and soy sauce.
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8
Blend well and season with salt and pepper.
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9
Set the dressing aside.
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10
Put the flour, egg mixture and crushed crackers in separate shallow bowIs.
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11
Dredge each morel in the flour, shaking off the excess, then dip it in the egg mixture, then coat with crushed crackers.
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12
Set aside on a floured platter.
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13
In a medium saucepan, heat 1 inch of vegetable oil until shimmering.
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14
Add 4 or 5 morels at a time and fry over moderate heat until golden brown, about 1 minute.
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15
Using a slotted spoon, transfer the morels to a plate and keep warm.
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16
In a large bowl, toss the watercress with the onion and the dressing.
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17
Scatter the morels on top and serve at once.
