Shrimp Stuffed Mushrooms Recipe
Ingredients
| Chinese white radish | 1/2 Cup (16 tbs), finely shredded | |
| 24 fresh medium mushrooms | ||
| Green onion | 1/4 Cup (16 tbs), chopped | |
| Cooking oil | 1 Tablespoon | |
| All purpose flour | 2 Teaspoon | |
| Pepper | 1 Dash | |
| Shrimp | 1 4 1/2 Ounce, finely chopped | |
| 1/3 cup Homemade Chicken Broth | ||
| Soy sauce | 3 Tablespoon | |
| 2 tablespoons mirin or dry sherry | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Ice water | 1/2 Cup (16 tbs) | |
| Cooking oil for deep-fat frying | ||
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.
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.
Chef
