• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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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

  1. 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.
  2. 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.
  3. 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.
  4. Steam the mushrooms over rapidly boiling water for 10–12 minutes.
  5. 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.

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