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.

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