Shrimp Paste Shiitake Mushrooms Recipe - Urajiro Shiitake

 RECIPES OF JAPAN

A interesting Japanese appetizer that is typically tasteful to the palate as well as the eyes. Served in small portions on ceramic wares, they make ideal first courses at formal dinners.

Ingredients :

450 g 16 pieces 3 tbsp 4 sprigs 125 ml 2 tbsp         Dipping Sauce: 250 ml 4 tbsp 4 tbsp

Fresh shrimps, peeled Shiitake mushrooms, stems discarded Cornstarch Parsley or watercress Tempura batter Daikon (giant white radish), very finely grated and mixed with chili powder to taste. Oil for deep-frying       Basic dashi stock Sugar Dark soy sauce

Method : To prepare the dipping sauce, combine the dashi, sugar and dark soy sauce, mixing well and divide among four bowl and set aside. Process or chop the shrimps to a smooth paste, then press a little of the paste onto each mushroom, dust the top with a little cornstarch. Deep-fry the mushrooms, a few at a time, in hot oil for approx 2 minutes. Drain and divide among four serving plates. Dip each sprig of parsley or watercress in tempura batter and deep-fry until batter is a light shade of golden brown. Remove, drain and arrange beside the mushrooms. Garnish each serving with approx 1 tablespoon of daikon. Asian Melting Pot Subscribe to our FREE e-newsletter below First name E-mail address