Shrimp Stuffed Mushrooms Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Shredded chinese white radish/Finely shredded radish1⁄2 Cup (8 tbs), finely shredded
 Fresh mushrooms24
 Chopped green onion1⁄4 Cup (4 tbs)
 Cooking oil1 Tablespoon
 All purpose flour2 Teaspoon
 Pepper1 Dash
 Canned shrimp4 1⁄2 Ounce, drained and finely chopped (1 Can)
 Homemade chicken broth1⁄3 Cup (5.33 tbs)
 Soy sauce3 Tablespoon
 Mirin/Dry sherry2 Tablespoon
 All purpose flour1⁄2 Cup (8 tbs)
 Cornstarch1 Tablespoon
 Ice water1⁄2 Cup (8 tbs)
 Cooking oil2 Cup (32 tbs) (For Deep-Fat Frying)

Nutrition Facts

Serving size: Complete recipe

Calories 4789 Calories from Fat 4176

% Daily Value*

Total Fat 472 g726.9%

Saturated Fat 66.9 g334.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3076.7 mg128.2%

Total Carbohydrates 108 g36%

Dietary Fiber 8.5 g33.8%

Sugars 17.5 g

Protein 53 g105.3%

Vitamin A 38.2% Vitamin C 51.4%

Calcium 6.5% Iron 41%

*Based on a 2000 Calorie diet

Directions

Place radish in a double layer of paper toweling; press tightly to extract as much moisture as possible.
Set aside.
Remove mushroom stems; reserve caps.
Chop stems.
Cook stems and green onion in the 1 tablespoon of hot oil just till tender.
Blend in the 2 teaspoons flour and pepper.
Cook and stir till thickened; stir in shrimp.
Stuff caps with mixture.
To prepare the dipping sauce, in saucepan combine chicken broth, soy sauce, and mirin or dry sherry; bring to boil.
Remove from heat and pour into small bowl.
Set aside.
For batter, stir together the 1/2 cup flour and cornstarch.
Add ice water all at once to flour mixture; stir just till moistened.
Dip mushrooms into batter, swirling to coat evenly.
Fry mushrooms, a few at a time, in the deep hot oil (365°) about 4 minutes or till lightly golden brown, turning mushrooms occasionally.
Remove mushrooms; drain on paper toweling.
Keep warm while cooking remaining mushrooms.
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