Prawn and shiitake dumplings
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Cap Shiitake mushrooms |
| 100 | grams | Tiger prawns; peeled |
| 1 | Clove garlic; chopped | |
| 25 | grams | Ginger; grated |
| 15 | millilitres | Sake |
| 25 | grams | Spring onions; chopped |
| 10 | grams | Red chilli; chopped |
| Seasoning | ||
| 1 | large | Egg |
| 250 | millilitres | Ice water |
| 25 | grams | Corn flour |
| 100 | grams | Soft flour; preferably Japanese |
| ½ | teaspoon | Bicarbonate of soda |
| ½ | Clove garlic; chopped | |
| 15 | grams | Coriander; chopped |
| 1 | pinch | Salt |
| Japanese Dipping Sauce; to serve | ||
Directions
DUMPLINGS
TEMPURA BATTER
Place the prawns in a blender with the sake, garlic and ginger and puree until well blended.
Add the chopped chilli and spring onion and blend for a further 10 seconds and season.
Remove the stalks from the shiitake mushrooms and divide the mixture between the mushrooms. Lightly flour and now make the batter.
Batter:
Sift the flour, cornflour, bicarbonate of soda and salt into a bowl. Mix in the beaten egg. Slowly whisk in the ice-cold water. Add the chopped garlic and coriander.
Dip the dumplings into the tempura batter. Drain and fry in the hot oil for 3-4 minutes until golden brown. Place in the serving dish with Japanese Dipping Sauce.
Converted by MC_Buster.
NOTES : Makes 20 pieces
Converted by MM_Buster v2.0l.