| 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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