Song-i busut jim

Song-i busut jim

Steamed mushrooms with prawn and chicken

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
250g button mushrooms
125g raw prawns, peeled, deveined and finely chopped
1 chicken breast fillet, finely chopped
6 water chestnuts, chopped
2 tablespoons bamboo shoots, chopped
2 tablespoons spring onion, finely chopped
1 tablespoon cornflour
1 tablespoon light soy sauce
1 teaspoon oyster sauce
1/2 teaspoon salt
1/2 teaspoon fresh ginger, finely grated
fresh coriander leaves, to garnish (optional)

Method

  1. Remove the mushroom stems with a little twist, leaving the caps intact. (Reserve the stems for another use.)
  2. In a bowl, combine all of the other ingredients, mixing thoroughly. Fill each mushroom cap with this mixture, creating a little mound and pressing into a neat shape. Put the mushrooms on a lightly oiled heatproof plate and steam for 20 minutes. Garnish with the coriander, if desired, and serve at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again