Elegant Shiitake Mushroom and Shrimp Pancakes with Star-Shaped Caps
Nutritious Shiitake Mushroom Recipe, How to Make Shiitake Mushroom and Shrimp Pancakes, Delicious Shiitake Mushroom Dish
Discover a gourmet dish crafted from shiitake mushrooms, perfect for making any occasion special! Shiitake mushrooms, often called ‘the meat of the mountains,’ are incredibly nutritious, boasting a delightful chewy texture and a unique, captivating aroma. Their excellent bite makes them delicious even when cooked simply, and they’re a versatile ingredient used in stir-fries, braises, and broths. How about trying them as pancakes? These shiitake mushroom pancakes showcase the mushroom’s natural shape beautifully, complemented by the savory addition of shrimp! The visual appeal makes them an ideal choice for a unique dish on special days. Ready to create these wonderful shiitake mushroom pancakes?
Main Ingredients- 6 Shiitake mushrooms
- 10 Frozen shrimp
- 1 Green onion (finely chopped)
- 5 Cloves garlic (minced)
- 2 Eggs
- 1 Tbsp Cornstarch
- Olive oil (for frying)
Shiitake Mushroom Pancake Batter- 2 Tbsp Whole wheat flour
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp Whole wheat flour
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
To preserve their delicate aroma, avoid washing shiitake mushrooms under running water. Instead, gently wipe away any dirt with a damp kitchen towel. Trim the tough stems from the bottom of the shiitake mushrooms using scissors.
Step 2
On the surface of the shiitake mushroom caps, make thin, decorative cuts to create a star shape. This will add a beautiful visual appeal once cooked.
Step 3
Soak the frozen shrimp in cold water for about 10 minutes to thaw. Shrimp thaw relatively quickly, so you can prepare them just 10 minutes before you start cooking.
Step 4
Once thawed, gently squeeze out excess water from the shrimp and finely mince them. Finely mince the green onion and garlic as well. Mincing the ingredients finely will result in a smoother pancake texture.
Step 5
In a large bowl, combine the minced shrimp, green onion, and garlic. Crack in the 2 eggs, add a pinch of salt, and a dash of black pepper. Mix everything together well.
Step 6
Add the 2 tablespoons of whole wheat flour to the bowl. Stir everything together until a smooth batter forms, creating a delicious mixture for your shiitake mushroom pancakes. The whole wheat flour adds a lovely nutty flavor.
Step 7
Lightly dust the inner part of the shiitake mushroom caps with cornstarch. This step is crucial as it helps the shrimp batter adhere firmly to the mushroom, preventing it from falling off during cooking.
Step 8
Spoon a generous amount of the shrimp batter and carefully fill the dusted inner part of each shiitake mushroom cap. Try to keep the batter neatly within the mushroom cap for a well-formed pancake.
Step 9
Heat a frying pan over medium heat and add a good amount of olive oil. Carefully place the stuffed shiitake mushrooms, batter-side down, into the hot pan. Let them cook until the batter on the bottom is golden brown.
Step 10
To ensure the shiitake mushrooms cook through evenly, it’s important to cook them over low heat. Cover the pan and cook until golden brown on both sides. Briefly cook the top star-shaped part of the mushroom cap by covering the pan again on low heat; this will enhance their appetizing color. Enjoy your perfectly cooked, delicious shiitake mushroom and shrimp pancakes, tender on the inside and beautifully golden on the outside!
