Steamed mushrooms with prawn

Ingredients:
Cooking oil 3 Tbsp
Dried Chinese mushrooms 12, soaked until soft and drained
Prawns (shrimps) 300 g (10 oz), shelled, deveined and minced
Water chestnuts 2, peeled and minced
Chinese sausage 1, sliced (optional)
Green peas 12
Egg white 1/2, beaten


Sauce ingredients ‘A’ (combined):
Fresh chicken stock 250 ml (1 cup)
Salt 1/2 tsp
Pepper 1/2 tsp
Sugar 1/2 tsp
Sesame oil 1 tsp
Oyster sauce 1 tsp


Seasoning ingredients:
Salt 1/4 tsp
Pepper 1/4 tsp
Sugar 1/4 tsp
Corn flour (cornstarch) 1 tsp
Sesame oil 1/2 tsp
Egg white 1/2, lightly beaten, to be added last (reserve half portion for the sauce)


Sauce ingredients ‘B’ (combined):
Reserved mushroom stock 185 ml (3/4 cup)
Chinese rice wine 1 tsp
Salt 1/4 tsp
Pepper 1/4 tsp
Sugar 1/4 tsp
Corn flour (cornstarch) 1 tsp


Method:
1. Heat wok with oil until hot and stir-fry mushrooms for 1–2 minutes. Add combined sauce ingredients ‘A’ and simmer for 5 minutes over low heat.

2. Drain mushrooms from stock and allow to cool. Reserve stock for making sauce ‘B’.

3. Combine minced prawns with water chestnuts and stir in seasoning ingredients. Add beaten egg white and beat with a spoon until mixture is sticky.

4. Stuff mushrooms with prawn mixture and press a green pea and 1 or 2 slices of sausage on each of the stuffed mushrooms. Steam over rapidly boiling water for 10 minutes.

5. Remove from steamer and carefully pour liquid into combined sauce ingredients ‘B’. Bring gravy to the boil. Reduce heat and simmer for 2–3 minutes. Add the reserved beaten egg white and pour over the mushrooms.