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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: Place the dried mushrooms in a bowl of warm water and soak for 30 minutes.
Drain the mushrooms and remove the stems. Mince the mushrooms.
Place the shrimp in a food processor and process until a paste is formed.
Add the crab meat and vegetable to the shrimp paste and process for about
10 seconds, then add the soy sauce, mirin, sake, and sugar, and process
just until the ingredients are combined. Cover the mixture and place in
the freezer for 5 minutes to chill.
In a deep, heavy pot, heat the oil to 425F degrees. Using 2 tablespoons,
shape the chilled mixture into compact ovals by transferring from one
spoon to another. Use a third tablespoon to place the shrimp ovals in the
hot oil. Cook for 4 to 5 minutes, or until golden brown. Remove the
dumplings with a slotted spoon, drain on paper towels, and keep warm in a
very low oven. Repeat with remaining dumplings.
Combine the powdered mustard with enough water to make a smooth dipping
sauce. Serve dumplings hot with dipping sauce.
| Ingredients:
6 Dried Shiitake Mushrooms
1/2 Pound(s) Peeled Raw Shrimp
1 Pound(s) Dungeness Crab Meat
1 Carrot, minced
1 Onion, minced
1 Tablespoon(s) Soy Sauce
3 Tablespoon(s) Mirin or Dry Sherry
1/4 Cup(s) Sake
1 Tablespoon(s) Sugar
4 Cup(s) Vegetable Oil |
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