Stuffed Mushrooms Recipe

Ingredients

• 12 large dried mushroom caps
• 225 g/8 oz crab meat
• 3 water chestnuts, minced
• 2 spring onions (scallions), finely chopped
• 1 egg white
• 15 ml/1 tbsp corn-flour (cornstarch)
• 15 ml/1 tbsp soy sauce
• 15 ml/1 tbsp rice wine or dry sherry
  Method:
• Soak the mushrooms in warm water overnight. Squeeze dry. Mix together the remaining ingredients and use to fill the mushroom caps.
• Arrange on a steamer rack and steam for 40 minutes. Serve hot.
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