Stuffed Mushrooms

Recipe Ingredients

12 teaspoons	60ml	White button mushrooms (large)
		Cornstarch - for dusting
		Filling
1/2 lb	227g / 8oz	Shrimp
8		Water chestnuts - chopped
3		Ginger - minced
1 tablespoon	15ml	Dried shrimp - soaked, and
		Finely chopped
2 teaspoons	10ml	Chopped cilantro
		Marinade
1		Egg white
1 tablespoon	15ml	Soy sauce
2 teaspoons	10ml	Rice wine
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Sugar
1/4 teaspoon	1.3ml	Freshly-ground white pepper

Recipe Instructions

Shell, devein, and finely chop shrimp. Combine filling and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes. Combine seasoning ingredients; set aside.

Separate stems from mushroom caps. Dust inside of mushroom caps with cornstarch; fill caps each with 1 to 2 tablespoons filling.

Heat 2 tablespoons cooking oil in a hot frying pan over low heat. Add mushroom caps in 2 batches, filling-side down; cover and cook 5 to 6 minutes or until done. Serve.

This recipe yields 4 to 6 servings.

Source:
Yan Can Cook at http://www.asianconnections.com/yancancook/recipes/)

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