Shrimp Stuffed Mushrooms
|Shredded chinese white radish/Finely shredded radish||1⁄2 Cup (8 tbs), finely shredded|
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Cooking oil||1 Tablespoon|
|All purpose flour||2 Teaspoon|
|Canned shrimp||4 1⁄2 Ounce, drained and finely chopped (1 Can)|
|Homemade chicken broth||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Mirin/Dry sherry||2 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep-Fat Frying)|
Place radish in a double layer of paper toweling; press tightly to extract as much moisture as possible.
Remove mushroom stems; reserve caps.
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.
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.