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Name Connie
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Wednesday, May 23, 2007

Stuffed Mushroom Tempura W/Spicy Sichimi Mayo

Stuffed Mushroom Dusted W/flour
Deep Fried Mushroom

Sichimi Togarashi (7- Spice Powder)

Tempura Flour

Stuffed Mushroom Tempura with Spicy sichimi Mayo

Ingredients:

8 pcs Fresh Shitake Mushrooms,Trimmed

Plain flour for dusting

Stuffing:

150g Fresh Shrimp meat,blended into paste

1 1/2 tsp Japanese Soya Sauce

2 stalks Spring Onions,chopped

1 tsp Potato starch/cornstarch

Batter:

175g Showa Tempura Flour

220ml Cold Water

Oil for deep-frying

Sauce:

100g Japanese Mayo/regular mayo

1 tsp Sichimi Togarashi(Japanese 7 spice powder)

1 tbsp Condensed Milk*can add ketchup

*keep longer for better taste in fridge

Garnish:

Lemon Wedges


Preparation:



  1. Mix Tempura flour and water together.Chill batter until ready to use.


  2. Combine stuffing ingredients together.Stuff mushrooms with the shrimp paste and dust with flour.


  3. Combine ingredients for dipping sauce and chilled.


  4. Heat oil and dipped dusted mushrooms into tempura batter.Fry until crispy,drain and serve with spicy mayonnaise.

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Connie Lee Homemade Bakery fumbled with chopsticks @ 3:27 PM | 0 has delicate hands