Prawn-Stuffed Morel Tempura

Ingredients

• Dried morel mushrooms (Soak until soft; rinse well. Amount not stated.)
• 250 g Prawns (Peeled; chop half into small pieces and mince the other half into a paste.)
• Cornflour (Amount not stated; use in the filling, and for dusting the stuffed mushrooms.)
• Mirin (Amount not stated.)
• Salt (Amount not stated.)
• Sugar (Amount not stated.)
• Oyster sauce (Amount not stated.)
• Garlic (Minced; amount not stated.)
• Chives (Chopped for filling; additional chopped chives for serving. Amount not stated.)
• 100 g Cake flour (For the tempura batter.)
• 50 g Cornflour (For the tempura batter.)
• 2 Eggs (For the tempura batter.)
• 1 g Baking powder (For the tempura batter.)
• 1 g Salt (For the tempura batter.)
• 100 g Ice-cold water (For the tempura batter.)
• 20 g Cooking oil (For the tempura batter.)
• Frying oil (For deep-frying; amount not stated.)
• Lemon mayonnaise (To serve; amount not stated.)
• Radish (Thinly sliced, for serving; amount not stated.)
• Lemon zest (For serving; amount not stated.)

Steps

1. 1

   Soak the dried morels in water for about 15 minutes, until completely soft. Rinse them well.

2. 2

   Bring a pot of water to a boil. Add the soaked morels and boil for 15 minutes.

3. 3

   Drain the morels and let them dry and cool.

4. 4

   Chop half of the prawns into small pieces. Finely mince the remaining half into a paste, then place both portions in a bowl.

5. 5

   Add the filling cornflour, mirin, salt, sugar, oyster sauce, minced garlic, and chopped chives to the prawns. Stir in one direction until the mixture becomes sticky.

6. 6

   Transfer the prawn mixture to a piping bag. Pipe filling into each morel through the opening at its bottom.

7. 7

   Lightly coat each stuffed morel with cornflour, then brush off the excess.

8. 8

   Combine the cake flour, 50 g cornflour, eggs, 1 g baking powder, 1 g salt, ice-cold water, and 20 g cooking oil. Mix gently only until just combined.

9. 9

   Dip each stuffed morel into the cold batter to coat it.

10. 10

    Heat frying oil to about 170°C. Carefully lower the coated mushrooms into the hot oil in small batches.

11. 11

    Fry each batch for about 4 minutes, until the coating is golden and crisp and the prawn filling is cooked through. Cooking time may vary with mushroom size and the amount of filling.

12. 12

    Lift the tempura from the oil and let excess oil drain off.

13. 13

    Cut the mushrooms in half to make bite-sized pieces. Serve with lemon mayonnaise, thinly sliced radish, chopped chives, and a little lemon zest.

Notes

The source does not state quantities for the morels, filling seasonings and cornflour, frying oil, or garnishes. Use cold tempura batter as described; the transcript provides the batter formula. The morels should be fully softened and the prawn filling cooked through.

Nutrition per serving

• appetizer
• seafood
• deep-fried
• crispy
• Chinese-inspired
• contains shellfish
• contains egg