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Chinese   -   Shrimp Stuffed Mushrooms (Bok Far Siu Mai)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

  • *** Filling -- ***
  • 2 Pounds Shrimp -- deveined & diced
  • 1 1/4 Teaspoons Salt
  • 2 1/2 Teaspoons Sugar
  • 1/2 Cup Bamboo Shoots -- diced
  • 4 Medium Scallion -- finely chopped
  • 2 Teaspoons Oyster Sauce
  • 2 Medium Egg White -- beaten
  • 2 Teaspoons Sesame Oil
  • 2 Teaspoons White Wine
  • 1/8 Teaspoon White Pepper
  • *** Mushroom -- ***
  • 24 Medium Chinese Dried Black Mushrooms -- silver dollar size
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Dark Soy Sauce
  • 2 Medium Scallion -- finely chopped
  • 1 Slice Ginger -- grated
  • Tapioca Flour
Directions For filling: Place shrimp in mixer. Mix for 2 minutes. Add salt and sugar and mix for 2 minutes. Add bamboo shoots, scallions and egg whites. Mix for 2 minutes. Add remaining filling ingredients and mix for 5 minutes. Place in bowl and refrigerate for 4 hours.
For mushrooms: Soak mushrooms for 1 hour. Wash and squeeze out excess water. Remove stems and place in heat proof dish. Toss mushrooms with salt, sugar and soy sauce. Brush with a bit of peanut oil and top with scallions and ginger. Steam for 30 minutes. Sprinkle mushrooms with tapioca flour to bind the filling. Pack each mushroom with 1 tablespoon of the shrimp filling. With your finger, smooth the filling and press down so that it won't fall out. Steam or pan fry. Steam for 5 minutes or fry until the mushroom and the filling turn brown.
Serves 24
Time to Make 0:00

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