Name: Prawn And Shiitake Dumplings
Ingredients: 2 sm Cap Shiitake mushrooms; 100 g Tiger prawns; peeled; 1 Clove garlic; chopped; 25 g Ginger; grated; 15 ml Sake; 25 g Spring onions; chopped; 10 g Red chilli; chopped; Seasoning; 1 lg Egg; 250 ml Ice water; 25 g Corn flour; 100 g Soft flour; preferably Japanese; 1/2 ts Bicarbonate of soda; 1/2 Clove garlic; chopped; 15 g Coriander; chopped; 1 pn Salt; Japanese Dipping Sauce; to serve

CATEGORY	CUISINE	TAG	YIELD
Eggs	Japanese	Food networ, Food6	1	servings

INGREDIENTS

2	sm	Cap Shiitake mushrooms
100	g	Tiger prawns; peeled
1		Clove garlic; chopped
25	g	Ginger; grated
15	ml	Sake
25	g	Spring onions; chopped
10	g	Red chilli; chopped
		Seasoning
1	lg	Egg
250	ml	Ice water
25	g	Corn flour
100	g	Soft flour; preferably Japanese
1/2	ts	Bicarbonate of soda
1/2		Clove garlic; chopped
15	g	Coriander; chopped
1	pn	Salt
		Japanese Dipping Sauce; to serve

INSTRUCTIONS

DUMPLINGS
TEMPURA BATTER
Place the prawns in a blender with the sake, garlic and ginger and puree
until well blended.
Add the chopped chilli and spring onion and blend for a further 10 seconds
and season.
Remove the stalks from the shiitake mushrooms and divide the mixture
between the mushrooms. Lightly flour and now make the batter.
Batter:
Sift the flour, cornflour, bicarbonate of soda and salt into a bowl. Mix in
the beaten egg. Slowly whisk in the ice-cold water. Add the chopped garlic
and coriander.
Dip the dumplings into the tempura batter. Drain and fry in the hot oil for
3-4 minutes until golden brown.
Place in the serving dish with Japanese Dipping Sauce.
Converted by MC_Buster.
NOTES : Makes 20 pieces
Converted by MM_Buster v2.0l.

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