Name: Mushroom Shrimp Blossoms (釀冬菇)
Yield: They would make an excellent light appetizer for 3 or 4 people; for more as part of a buffet.
Cuisine: Chinese
Ingredients: ¼ teaspoon salt; ½ pound small shrimp; Cornstarch for dusting; 1 tablespoon sesame oil; ¾ cup water; ½ teaspoon salt; A pinch black pepper; 1 quarter-sized slice peeled ginger, minced; 1 small white of scallion, minced; 1 teaspoon oil; 1 tablespoon minced cooked Smithfield ham; 1 teaspoon cornstarch; 1 small egg white, beaten slightly; ½ cup simmering stock; 2 tablespoons dry sherry; 12 coriander or parsley leaves; 2 teaspoons cornstarch dissolved in 2 teaspoons water and 1 teaspoon sesame oil; ¼ teaspoon sugar; ¼ to ½ teaspoon salt; 1 teaspoon dry sherry; ½ teaspoon sugar; 12 large dried black Chinese mushrooms (presoaked); 2 teaspoons light soy sauce

Preparation info

They would make an excellent light appetizer for
3 or 4
people; for more as part of a buffet.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

These shrimp-filled mushrooms are steamed and served with a delicate sauce.

Ingredients

12 large dried black Chinese mushrooms (presoaked)

Method

Preparations

Select mushrooms with thick caps and deep curved rims. Pour over them 1 cup hot water and soak for 30 minutes. Squeeze them over the bowl and rinse them briefly to remove any sand; squeeze them lightly to dry, then cut off the stems. Put the caps into a small saucepan, add the so