Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms

12 large white button mushrooms
Cornstarch for dusting

12 oz. shrimp
8 water chestnuts, chopped
3 slices ginger, minced
1 tablespoon dried shrimp, soaked and finely chopped
2 teaspoons chopped cilantro

1 egg white
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon white pepper

Shell, devein, and finely chop shrimp. Combine filling and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes.

Combine seasoning ingredients; set aside.

Separate stems from mushroom caps. Dust inside of mushroom caps with cornstarch; fill caps each with 1 to 2 tablespoons filling.

Heat 2 tablespoons cooking oil in a hot frying pan over low heat. Add mushroom caps in 2 batches, filling side down; cover and cook 5 to 6 minutes or until done. Serve.

Makes 4 to 6 servings

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