Shrimp-stuffed Shitake Mushrooms

recipe

Shrimp-stuffed Shitake Mushrooms

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I learned to make this dish in a kitchen in Hong Kong?s New Territories, where the chef and I shared not a single word of common language. It looks very elaborate, but is actually very easy.

Ingredients

18 fresh shiitake mushrooms (or dried, pre-soaked then simmered as directed below)
3 tsp cornflour
500g raw prawns (shelled weight)
1 egg white
large pinch salt
small pinch pepper
finely grated ginger to garnish
chopped chive or spring onion to garnish

Serves: 8 Preparation: 25 Cook Time: 8 Total Time: 33min

Directions

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If using fresh mushrooms, remove the stalks, and wipe them clean. Avoid washing them if possible. If using dried mushroom, soak them for minutes, rinse and then simmer for minutes in stock, wine or water. Drain and dry.
Sprinkle half the cornflour lightly over the inside of each mushroom cap.
Put the shelled prawns, most of the egg white, the remaining cornflour, the salt and the pepper in a food processor and process until you have a smooth paste. Spoon the filling into each mushroom cap, and smooth it over with a finger or thumb dipped into the egg white.
Place in a steamer basket, and steam for minutes. Remove and garnish before serving.
Cook's notes: This mixture can also be used to stuff parboiled courgettes or small hollowed-out potatoes, which have been cooked until just tender.
A mixture of fresh shiitake, oyster and ordinary cap mushrooms would be delicious if you can't get dried flower mushrooms, which is how the best quality dried shiitake are described.
Only raw prawns should be used. These are usually sold frozen.