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Shrimp Stuffed Mushrooms

Flavors.of.Asia's picture
  Shredded chinese white radish/Finely shredded radish 1⁄2 Cup (8 tbs), finely shredded
  Fresh mushrooms 24
  Chopped green onion 1⁄4 Cup (4 tbs)
  Cooking oil 1 Tablespoon
  All purpose flour 2 Teaspoon
  Pepper 1 Dash
  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)
  Cornstarch 1 Tablespoon
  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.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Shrimp Stuffed Mushrooms Recipe