Cherry & Dennis Helper Habitat

Steamed Shrimp-Stuffed Shiitake Mushrooms

蝦肉釀冬菇

Steamed Shrimp-Stuffed Shiitake Mushrooms — finished dish

Total time: 50 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Fresh shiitake caps hold shrimp paste, are steamed and finished with a light sauce.

01

Ingredients

Main ingredients

12 pieces medium fresh shiitake mushrooms
300 g peeled deveined shrimp
1 pieces egg white
1 stalks spring onion

Shrimp filling seasoning

1 tsp cornflour
0.25 tsp salt
0.125 tsp ground white pepper
0.5 tsp sesame oil

Mushroom adhesion starch

1 tsp cornflour

Light finishing sauce

100 ml unsalted chicken stock
1 tsp light soy sauce
1 tsp cornflour
1 tbsp water

Steamed Shrimp-Stuffed Shiitake Mushrooms — ingredients

02

Tools

kitchen knife
cutting board
mixing bowl
measuring spoons
steamer
steaming plate
small saucepan
food thermometer
kitchen paper
refrigerator
heatproof gloves
kitchen tongs

Steamed Shrimp-Stuffed Shiitake Mushrooms — tools

03

Steps

Steamed Shrimp-Stuffed Shiitake Mushrooms — Rinse mushrooms briefly, remove hard stems and dry inside the caps

Step 1

Rinse mushrooms briefly, remove hard stems and dry inside the caps

Rinse mushrooms briefly, remove hard stems and dry inside the caps.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Dry shrimp; mince two thirds into paste and finely dice the rest

Step 2

Dry shrimp; mince two thirds into paste and finely dice the rest

Dry shrimp; mince two thirds into paste and finely dice the rest.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Add egg white and all shrimp-filling seasoning to the paste

Step 3

Add egg white and all shrimp-filling seasoning to the paste

Add egg white and all shrimp-filling seasoning to the paste.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Stir until tacky, fold in diced shrimp and chill ten minutes

Step 4

Stir until tacky, fold in diced shrimp and chill ten minutes

Stir until tacky, fold in diced shrimp and chill ten minutes.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Dust cap interiors with adhesion starch and shake off excess

Step 5

Dust cap interiors with adhesion starch and shake off excess

Dust cap interiors with adhesion starch and shake off excess.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Divide filling into twelve and press into caps with a slight dome

Step 6

Divide filling into twelve and press into caps with a slight dome

Divide filling into twelve and press into caps with a slight dome.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Space mushrooms on a steaming plate, filling upward

Step 7

Space mushrooms on a steaming plate, filling upward

Space mushrooms on a steaming plate, filling upward.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Put the plate over fully boiling water, cover and steam twelve to fifteen minutes

Step 8

Put the plate over fully boiling water, cover and steam twelve to fifteen minutes

Put the plate over fully boiling water, cover and steam twelve to fifteen minutes.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Cut the thickest one open to check the filling is cooked throughout; steam longer if needed

Step 9

Cut the thickest one open to check the filling is cooked throughout; steam longer if needed

Cut the thickest one open to check the filling is cooked throughout; steam longer if needed.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Boil stock with soy sauce; separately mix one teaspoon starch with one tablespoon water

Step 10

Boil stock with soy sauce; separately mix one teaspoon starch with one tablespoon water

Boil stock with soy sauce; separately mix one teaspoon starch with one tablespoon water.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Stir slurry into the saucepan until lightly thickened; finely chop spring onion

Step 11

Stir slurry into the saucepan until lightly thickened; finely chop spring onion

Stir slurry into the saucepan until lightly thickened; finely chop spring onion.

Steamed Shrimp-Stuffed Shiitake Mushrooms — Spoon sauce over stuffed mushrooms, scatter onions and serve hot

Step 12

Spoon sauce over stuffed mushrooms, scatter onions and serve hot

Spoon sauce over stuffed mushrooms, scatter onions and serve hot.

Common mistakes

Wet caps or missing starch let filling detach; surface colour alone does not prove the centre is cooked.

Tips

Similar caps and even filling thickness cook more consistently. Open the lid away from face and hands and use heatproof gloves to lift the plate.