Recipe Ingredient
- 10-12 dried Chinese mushrooms
- 200g prawns, shelled and minced
- 50g minced pork
- 1 tbsp minced water chestnuts
- 1 tbsp finely chopped carrot
- 1 tbsp finely chopped red chilli
- Seasoning (A)
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1/8 tsp salt
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1/8 tsp pepper
- 1/2 tsp chicken stock granules
- 300ml water
- Seasoning (B)
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/2 tsp light soy sauce
- 1/2 tsp sesame oil
- 1 tsp corn flour
- 1 tsp egg white
- Seasoning (C)
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/8 tsp pepper
- 3/4 tsp Shao Hsing Hua Tiau wine
- 1 tsp corn flour
- 1 tbsp egg white (to be added last)
Instructions
- Rinse the pre-soaked dried mushrooms then put them together with the seasoning (A) in a small saucepot. Bring to a boil, then simmer for 20-25 minutes. Drain the mushrooms, cut off the stalks and leave aside to cool completely.
- Put minced pork, prawns, water chestnuts and seasoning (B) in a mixing bowl. Mix thoroughly with a wooden spoon until the mixture turns sticky. Add carrot and chilli to the mixture.
- Dust the base of the mushrooms with corn flour, then spoon a heaped tablespoon of filling ingredients and stuff it on the mushroom, patting it into a neat mound. Add a little chopped red chilli. Repeat with remaining filling and mushrooms.
- Steam the mushrooms over rapidly boiling water for 10-12 minutes.
- Remove the mushrooms and place onto a clean plate. Combine seasoning (C) with the reserve stock and bring to a simmering boil. Turn off the flame and add in egg white, then pour the gravy over the mushrooms.
