Shrimp Stuffed Mushrooms (Bok Far Siu Mai)

  • Origin : China
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 05h 50m
  • Diet Type : A BloodType
  • Properties : High carb, No chicken, No fruits, High sugar, High fat, Complex carbs, High sodium, High protein, No dairy

Ingredients

  • 2 lb Shrimp
  • 1.75 Tsp Salt
  • 3.5 Tsp Sugar
  • 0.5 Cup Bamboo Shoots
  • 6 Medium Scallion
  • 2 Tsp Oyster Sauce
  • 2 Medium Egg White
  • 2 Tsp Sesame Oil
  • 2 Tsp White Wine
  • 0.12 Tsp White Pepper
  • 24 Medium Black Mushrooms
  • 0.5 Tsp Dark Soy Sauce
  • 1 Slice Ginger
  • 1 Tapioca Flour


Directions

Soak Shrimp In Hot Water For 1/2 Hour. Drain And Dice. Line A 9 Inch Pan With Foil And Set Aside. In Wok, Heat Oil And Stir Fry Shrimp For 1 Minute. Add Bacon And Sausage, Stir Fry For 5 Minutes. Add Rice And Mix Well. Lower Heat And Add Oyster Sauce, Sugar, Soy Sauce And Five Spice Powder. Stir Well. Add Scallions And Salt. Mix Well. Place Mixture Into Foil Lined Pan. Press Down Hard. Press Against One Side Of The Pan To Create A Loaf About 9 Inches Long By 4 Inches Wide By 2 Inches High. Allow To Return To Room Temp. Cover With Foil And Refrigerate For 6 Hours. Roll Out Half The Dough Into A 9X9 Inch Square. Cut Filling In Half Lengthwise. Place Half In The Middle Of The Dough And Trim Dough To Edges Of The Filling. Pick Up The Other 2 Ends Of The Dough. Press One End Down On The Filling, Overlap With Other End And Press Down To Seal. Repeat To Make The Other Loaf. Place Loaves On Wax Paper And Steam For 20 Minutes. Serve.

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