Mushroom Shiu Mai Recipe

1 can

150g

1 teaspoon

150g

1 teaspoon

Pork marinade

1/2  teaspoon

1/8 teaspoon

1/4  teaspoon

1/2 teaspoon

1 teaspoon

3/4 teaspoon

1 teaspoon

Shrimp marinade

1/4 teaspoon

1/2

1 teaspoon

1/4 teaspoon

Button mushrooms

Shelled shrimps

Parsley, finely chopped

Pork

Minced ham

Chinese cooking wine

Salt

Pepper

Sesame  oil

Light soy sauce

Sugar

Cornflour

Salt

Egg white

Cornflour

Pepper

• Blanch the mushrooms in 3 cups of boiling water with 1 teaspoon each of sugar and salt.

• Refresh and drain.

• Wash, dry and mince the pork. Soak in the mixed marinade for 20 minutes.

• De-vein, wash, dry and mash the shrimps.

• Immerse in the mixed marinade, then mix together with the minced pork then pound until springy.

• Chill in the refrigerator for 30 minutes.

• Turn the mushrooms upside down with the gills facing upwards. Dust east with a little cornflour.

• Stuff the meat paste on to each and mould into a dome shape.

• Garnish with the minced ham and chopped parsley.

• Place the mushrooms on platters and steam for 10 minutes.

• Remove and serve.