Shrimp Stuffed Mushrooms
12 large white button mushrooms
Cornstarch for dusting
Filling
12 oz. shrimp
8 water chestnuts, chopped
3 slices ginger, minced
1 tablespoon dried shrimp, soaked and finely chopped
2 teaspoons chopped cilantro
Marinade
1 egg white
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper
Shell, devein, and finely chop shrimp. Combine filling and marinade ingredients
in a bowl; stir to coat. Let stand 10 minutes.
Combine seasoning ingredients; set aside.
Separate stems from mushroom caps. Dust inside of mushroom caps with cornstarch;
fill caps each with 1 to 2 tablespoons filling.
Heat 2 tablespoons cooking oil in a hot frying pan over low heat. Add mushroom
caps in 2 batches, filling side down; cover and cook 5 to 6 minutes or until
done. Serve.
Makes 4 to 6 servings
