Name Stuffed Chinese mushrooms

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  • Serves: 4
  • Complexity: advanced
  • Origin: Chinese
Stuffed Chinese mushrooms

Ingredients

  • 16 large dried Chinese mushrooms
  • 16 cooked peeled prawns
  • Filling:
  • 500 g (1 lb) lean minced pork
  • 2 tablespoons rich soy sauce
  • 1 tablespoon sesame oil
  • 2.5 cm (1 inch) piece of root ginger, grated
  • To garnish:
  • a few radishes
  • 1 small bunch spring onions
  • watercress sprigs

1. Place the dried Chinese mushrooms in a bowl and cover with boiling water. Leave to stand for 30 minutes.

2. Meanwhile, to prepare the garnish, trim the radishes and cut down through them several times, to give small wedges all attached at the base. Place these radish flowers in a bowl of iced water and place in the refrigerator. To make the ends of the spring onions curl, wash them and trim off any limp parts. Leave plenty of the green part on the onions, then cut down into these to give fine strips, all attached to the white base. Place in iced water with the radishes and leave for at least 45 minutes to curl.

3. To make the filling for the mushrooms, place the lean minced pork in a large bowl. Add the rich soy sauce, sesame oil and grated ginger, mixing well to ensure that all of the filling ingredients are thoroughly combined.

4. Drain the soaked mushrooms and divide the filling equally between eight of them, then press the remaining eight mushrooms on top. Press the mushrooms well together between the palms of your hands, holding them over a plate as you do this because a little water may be squeezed out.

5. Place the stuffed mushrooms on a deep plate with a rim or in a shallow dish and stand it on the steaming rack in a wok. Pour in enough water to come up to the level of the rack and bring to the boil, then reduce the heat and simmer rapidly, with the lid on the wok, for 20 minutes.

6. Place two peeled prawns on top of each mushroom, re-cover the wok and simmer for a further 5 minutes.

7. To serve transfer the mushrooms to a heated serving dish and pour a little of the liquid from the plate over them. Garnish each mushroom with a tiny sprig of watercress placed between the prawns, and arrange the spring onion curls between and around the mushrooms on the plate. Serve immediately.

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