Fresh shiitake mushrooms stuffed with
fresh shrimp and pork are the ideal fusion of deliciousness and attractiveness.
This dish's ingredients are very
straightforward. Mixture of pork, prawns, and stuffed into shiitake mushrooms.
It can be said to be both wholesome and tasty. There is not greatest
challenging technique in this recipe. It only requires a few minutes to steam
it in a wok or pot.
Place a whole piece of fresh prawn on
top of the filling and steam everything together to make this simple dish
appear even fancier and more appetizing for a party or gathering. Simply keep
the prawn and filling together with a toothpick or bamboo skewer in case the
prawns separate from the filling.
Then, pour over a thin sauce made
from the steamed broth, sprinkle some mashed salted egg, chopped green
onions, and drizzle a little red chili oil. Wow…. what a
delicious dish that looks fantastic.
The fresh shitake mushrooms'
distinctive flavour is slightly masked by the delectable shrimp and juicy pork
filling, and the shitake mushrooms themselves contain the mouthwatering broth
that I can only describe in one word: FRESH!
I have concluded that this dish has
straightforward ingredients, an easy technique, and is delicious right out of
the pot.
Get all the fresh ingredients you need
INGREDIENTS
300g small size prawns
200g minced pork
18 pcs fresh shitake mushrooms
18 pcs fresh prawns, peeled and
deveined
1 tbsp chopped spring onions
3 tbsp cooked mashed salted egg yolk
10cm minced ginger
10 stalks of coriander stems, chopped
1 tsp salt
1 tsp sesame oil
2 tsp corn flour
½ tsp white pepper
METHODS
1. Peeled and deveined the prawns and
chopped it to form a rough paste. Mixed the shrimp paste and the minced pork
together with the minced ginger, chopped coriander stems, salt, pepper, sesame
oil and cornstarch. Stir everything evenly in one direction until it is smooth
and sticky.
2. Remove the stems from the
mushrooms, stuffed some of the filling from step (1) into each mushrooms.
3. Placed a whole piece of prawn on top of each
filling. Simply keep the prawn and filling together with a toothpick or bamboo
skewer in case the prawns separate from the filling after steaming. Steamed the
stuffed mushrooms on medium high heat for 8 to 10 minutes.
4. Do not throw away the steaming
broth from steaming the mushrooms. Scooped it out, just add one teaspoon of
cornstarch into it, to thicken the gravy. If you think the gravy is relatively
light, feel free to season it with a little of salt or soy sauce to your
preference.
5. Pour the thick gravy on top of the
steamed mushrooms, sprinkle some mashed salted egg, chopped green onions, and
drizzle a little red chili oil. ENJOY!!
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