Prawn and Scallop Stuffed Shiitake Mushroom Tempura
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Credit: Mike Yakura, Executive Chef, Ozumo Japanese Restaurant, San Francisco
The National Culinary Review, February 2010
From the Chef
“Courtesy of the Mushroom Council”
4 16/20 prawns, peeled, de-veined
2 U/10 scallops
¼ cup maitake mushrooms, chopped fine
¼ cup enoki mushrooms, chopped fine
2 scallions, chopped
3 T. soy sauce
2 T. sake
1 T. salt
½ T. pepper
6 shiitake mushrooms
Flour for dredging
1 cup tempura batter
Method: Grind prawns and scallops to a smooth paste in food processor. Add maitake and enoki mushrooms, scallion, soy sauce, sake, salt and pepper; blend until even. Remove stems from shiitakes. Spoon seafood mixture into caps. Dust mushrooms lightly with flour; dip in tempura batter. Fry in canola oil (350ºF) until filling is completely cooked, about 2 minutes. Dry on paper towel; season with salt. Serve plain or with tensuyu or soy sauce.
6 stuffed mushrooms
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