Prawn-Stuffed Mushrooms

Name: Prawn-Stuffed Mushrooms
Yield: Serves 4–6, as a starter
Ingredients: finely grated fresh root ginger and chopped chives or spring onion, to garnish; finely grated fresh root ginger and chopped chives or spring onion, to garnish; finely grated fresh root ginger and chopped chives or spring onion, to garnish; 1 egg white; 1 lb / 455 g raw prawns, thawed if frozen, and peeled; small pinch of freshly ground black pepper; large pinch of salt; 18 fresh shiitake mushrooms, about 1½ in / 4 cm in diameter; 2 tsp cornflour

Preparation info

Serves
4–6
, as a starter

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

I learned how to make this dish in Chan Fat Chee’s kitchen at the Fung Lum in Shatin in Hong Kong’s New Territories, when he invited me to learn about Cantonese food. Only raw prawns should be used. These are usually sold frozen, but fresh ones can sometimes be found.

Ingredients

18 fresh shiitake mushrooms, about 1½ in / 4 cm in diameter
2

Side dish
Starter
Fish course
Pescatarian
Gluten-free

Method

Remove the stalks from the mushrooms, and wipe the caps clean. Avoid washing them if possible. Sprinkle cornflour lightly over the inside of each mushroom cap. Put the prawns, most of the egg white, the remaining cornflour, the salt and pepper in a food processor and process until you have a smooth paste. Spoon the filling into each mushroom cap, and then smooth it over with a finger or thumb d