Shrimp Stuffed Mushrooms
Yields 20 mushrooms
Large portobello mushrooms work well in this recipe. Garnish with cilantro or parsley sprigs before serving.
20 large fresh mushrooms
1 teaspoon baking powder
¾ ?? cup flour
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons vegetable oil
¾ cup water
½ batch Shrimp Paste (page 216)
¼ cup cornstarch
4–6 cups oil for deep-frying
Wash the mushrooms, dry thoroughly, and remove the stems.
Sift the baking powder into the flour. Stir in the sugar, salt, and vegetable oil. Add the water slowly, adding more or less as necessary to make a smooth batter.
Add oil to a preheated wok and heat to 350°F. While oil is heating, spread up to ½ teaspoon of the Shrimp Paste on the inside of the mushroom. Lightly dust the outside of the cap with cornstarch. Use your fingers to coat the outside with the batter.
When oil is hot, deep-fry the mushrooms, adding a few at a time. Deep-fry until the batter turns a golden brown. Drain on paper towels.
How to Use Chopsticks
It may look tricky, but chopsticks are really quite easy to use. Hold the chopsticks slightly above the middle, making sure that the ends don't cross. Position them so that the top chopstick is between your thumb and index finger, and the lower chopstick between your middle and fourth fingers. To pick up food, use your thumb and index finger to raise and lower the upper chopstick. Think of it as a type of lever, and you've got the idea. One final tip: Stick to wood or bamboo chopsticks if possible, as food can slide off chopsticks made of plastic.