Recipe for Prawn and Shiitake Dumplings 
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Yield:
1 servings
Ingredients:
Amount Ingredient
DUMPLINGS ----------------
2 sm Cap Shiitake mushrooms
100 gm Tiger prawns, peeled
1 x Clove garlic, chopped
25 gm Ginger, grated
15 ml Sake
25 gm Spring onions, chopped
10 gm Red chilli, chopped
Seasoning
----------------- TEMPURA BATTER ----------------
1 lrg Egg
250 ml Ice water
25 gm Corn flour
100 gm Soft flour, preferably Japanese
1/2 tsp Bicarbonate of soda
1/2 x Clove garlic, chopped
15 gm Coriander, chopped
1 pch Salt
Instructions:
Instructions: Place the prawns in a blender with the sake, garlic and ginger and puree until well blended.

Add the chopped chilli and spring onion and blend for a further 10 seconds and season.

Remove the stalks from the shiitake mushrooms and divide the mixture between the mushrooms. Lightly flour and now make the batter.

Batter:
Sift the flour, cornflour, bicarbonate of soda and salt into a bowl. Mix in the beaten egg. Slowly whisk in the ice-cold water. Add the chopped garlic and coriander.

Dip the dumplings into the tempura batter. Drain and fry in the hot oil for 3-4 minutes until golden brown.

Place in the serving dish with Japanese Dipping Sauce.

NOTES : Makes 20 pieces

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