Stuffed Mushrooms with Shrimp Paste

Ingredients:
24 Chinese black mushrooms

300g raw, shelled shrimp

1/2 egg white

20g chopped pork fat

1T chopped precooked ham

24 sprigs of coriander

14 stalks Chinese broccoli*
Mixture1(1/2T sesame oil, 1/2T soy sauce, 1/4t sugar, 1/2t rice wine, 1/4t salt, 2T water, 1 stalk green onion, 1 slice ginger root)
Mixture2(1t rice wine, 1/2t salt, 1/4t black pepper, 1/2t sesame oil, 1t cornstarch)

Mixture3(1/2C stock, 1/4t salt, 1/4t sesame oil)

Mixture4(1/2t cornstarch, 1t water)

[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Soften black mushrooms in warm water; drain and remove stems (discard); mix Mixture1 with mushrooms caps and steam 20 minutes over medium heat; drain and add liquid to Mixture3. Cut broccoli stalks into 3-inch sections; precook in boiling water for a minute; remove and place in cold water to cool; remove and drain.

2)Rinse shrimp; drain and chop finely; add egg white, chopped pork fat and Mixture2. Throw mixture lightly against inside of bowl to combine ingredients (about 5 minutes).

3)Sprinkle the flat side of each mushroom cap with cornstarch and spread a portion of shrimp paste over the surface of each mushroom cap; smooth filling with the underside of a spoon. Place 1 sprig of coriander on the shrimp paste and sprinkle with chopped ham. Place each finished mushroom on a heatproof plate and steam 5 minutes over high heat. Remove mushrooms and place on serving plate. Heat Mixture3 in a pan until boiling; add Mixture4 to thicken and pour over stuffed mushrooms.

4)Heat pan and 4T oil; briefly stir-fry broccoli sections; add 1/2T rice wine, 1/3t salt, 1/3t sugar and stir-fry together; remove and arrange broccoli sections around serving plate; serve.

Remark:

*If Chinese broccoli is unavailable, substitute American broccoli and cut into 1/2-inch sections.

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