Japanese Seafood Recipes - Shiitake Mushrooms Stuffed Shrimp (Urajiro Shiitake) Recipe

Ingredients

• 10 oz (300 g) fresh medium shrimp, peeled and divined

• 16 fresh shiitake mushrooms, stems discarded

• Cornstarch, for dusting

• Handful of mitsuba leaves or parsley, with stems attached (optional)

• Oil, for deep-frying

• 2 tablespoons daikon, grated and mixed with 1/4 teaspoon ground red pepper, to serve

Sweet Soy Sauce

• 1/2 cup (125 ml) Basic Dashi Stock (see recipe) or 1/4 teaspoon dashi stock granules dissolved in 1/2 cup (125 ml) hot water

• 1- 1 1/2 tablespoons sugar

• 1-2 tablespoons Japanese soy sauce

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Method:

1. To prepare the Sweet Soy Sauce, heat the dashi stock, sugar and soy sauce in a small saucepan, stirring until the sugar dissolves. Spoon into four small saucers and set aside.

2. Using a cleaver or the back of a heavy knife, bruise the shrimp, then mince finely. Alternatively, place the shrimp in a processor and blend. Press a little of the minced shrimp into each mushroom cap and dust with the cornstarch.

3. Deep-fry the mushrooms, a few at a time, in hot oil for 2 minutes. Drain on paper towels and place onto four individual serving plates. Spray the mitsuba or parsley leaves with a little water, then dust with a little cornstarch. Deep­fry in hot oil for a few seconds or until the coating sets.

4. Garnish each serving of mushroom with the mistuba leaves, accompanied with 1/2 tablespoon of the grated daikon and little saucers of Sweet Soy Sauce. Serve immediately.