She uses a homemade fish paste/ fresh prawn paste at 50/50% to stuff the bottom part of the soaked fresh mushroom.
Steamed it in a covered wok for about 10 minutes.
Drizzled it with finely julienned carrot and tapioca starch reduction, before serving.
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| Stuffed fresh Mushroom with fish/prawn paste-springy with an earthy and "meaty" flavor. |
2 comments:
yum yum....i have forgotten about these...hmmm should make sme..ya very delicious one. Thanks
Small Kucing-make some for reunion dinner.
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