Chinese Mushrooms with Shrimp Paste

This shrimp paste recipe is a standard in

Cantonese cuisine and may be used for

cabbage rolls, steamed dumplings, or grilled,

skewered, shrimp balls. We love it with

Chinese mushrooms.

1 pound of fresh shrimp, shelled

2 large eggs

2 tablespoons of dry sherry

1 tablespoon of garlic, minced

2 tablespoons of ginger, minced

4 teaspoons of cornstarch

2 tablespoons of honey

1 teaspoon of sesame oil

Sea salt to taste

Process all ingredients until you have a

smooth paste, then prepare the Chinese


2 dozen medium mushroom caps

2 tablespoons of soy sauce

1 tablespoon of sesame oil

1 teaspoon of sugar

1 teaspoon of five spice powder

In an earthenware bowl, toss mushrooms with

the remaining ingredients. Then microwave,

covered, for six minutes, let cool, and fill with

shrimp paste. Place stuffed mushroom caps

in a microwave-proof serving dish, cover with

plastic wrap, and cook on full power for about

five minutes or until shrimp paste is firm.

Let cool slightly before serving.