Cooking Instructions
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Step 1
Put the
Prawns (150 g)
in a sieve. Sprinkle over the
Salt (6 g)
and gently work in by hand. Rinse under cold running water, drain and wrap in a clean kitchen cloth. Refrigerate for 2 hours.
Step 2
Lay the prawns on a board, cut them in half lengthwise and chop into small pieces. Put the chopped prawns in a large bowl. Add the
Granulated Sugar (1 g)
and
Salt (2 g)
and leave to work briefly.
Step 3
Add the
das Eiweiss (1)
white and
Corn Starch (as needed)
. Mix the mixture until it has a sticky consistency. Then beat the air out of the mixture by hand.
Step 4
Remove the stalks from the
Sellerie (20 g)
, then finely dice. Finely chop the
Lard (10 g)
and the
Water Chestnuts (20 g)
. Peel and finely slice the
Pilze (8)
.
Step 5
Heat the pork fat in a pan. When hot, add and sauté the water chestnuts, celery and diced mushroom stalks. Allow to cool, then stir into the prawn mixture. Season with
Salt (to taste)
and
Pfeffer (as needed)
. Spoon the prawn and vegetable mixture into a piping bag with a large round nozzle.
Step 6
(Pre-)heat cooking space to 100°C with Steaming
Step 7
Mix the mushroom caps and
Corn Starch (1 g)
together. Mix the
Water (2 mL)
and
Sojasauce (30 mL)
together and brush on the underside of the mushroom caps. Next, stuff the mushroom caps with the prawn and vegetable mixture, smoothing the top with clean, wet fingers or a palette knife. Place the stuffed mushroom caps in the cooking tray.
Step 8
Put the cooking tray on to the wire shelf in the preheated cooking space. Steam.
Step 10
Steaming 100°C for 9 Mins
Step 11
Heat the
Öl (15 mL)
in a pan until it starts to smoke and drizzle over the stuffed mushroom caps just before serving.
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