ingredients
makes about 20
2 ounce dried shiitake mushrooms
2 tablespoons soy sauce
3 tablespoons sesame oil
1 tablespoon grated palm sugar
2 pound large raw shrimps, peeled and deveined
6 scallions, finely chopped
1/2 large celery stick, finely chopped
2 tablespoons finely chopped fresh cilantro
1 inch piece fresh ginger, grated
1/2 teaspoon fish sauce
1 red chilli, finely chopped
1/4 teaspoon sesame oil
method
1. Soak the mushrooms in boiling water for 20 minutes, then drain, reserving the liquid. Remove and discard the stems. To 1 cup of the reserved liquid, add the soy sauce and 1 tablespoon of the sesame oil.
2. Heat the remaining sesame oil in a wok or skillet and cook the mushrooms, on the pale side only, until lightly browned. Sprinkle with the palm sugar and cook for another minute. Add the reserved seasoned liquid and cook, covered, for about 15 minutes over low heat. Drain, reserving any remaining liquid, and cool.
3. Roughly chop the prawn meat in a food processor, then transfer to a bowl and mix with the scallion, celery, cilantro, ginger, fish sauce, chilli and sesame oil.
4. To assemble, put 1 dessertspoon of paste on each mushroom and smooth into a dome shape. Place in a steamer. Bring the reserved liquid to the boil in a pan and steam the mushrooms over the liquid, adding water if necessary, for about 15 minutes, or until the filling is cooked through.
