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20 December 2012,00:52 by
Ponmathi Srilekha.S

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STEAMED CRESCENTS WITH MUSHROOMS FILLING

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To prepare the batter: combine all flour in a mixing bowl. Gradually add water and mix until no lump remains. Add all water and salt, stir to mix well and put aside.
  • To prepare mushrooms filling: frying garlic in oil over medium heat until slightly golden. Add shiitake and straw mushrooms, cook until tender.
  • Add carrot and pumpkin and cook until done. Season with light soy sauce, sugar, salt and pepper, stir to mix well.
  • Taste o your liking and add in spring onion. Remove from the heat and put aside.
  • To prepare dipping sauce: pound red chili and garlic until fine, dip out into a sauce dish and stir in vinegar, sugar and salt.
  • The taste should be sour and sweet with a slightly salty and hot taste.
  • Fill half of the pot with water, cover its top with a piece of cheesecloth and tie tightly with the string, place the pot over medium heat and bring to the boil.
  • Stir the batter before ladle a spoonful onto the cloth with the back of a cover and leave until done.
  • Place the filling at the centre. Wrap to cover the filling spatula and remove from the heat. Repeat the same process until the filling is used up.
  • Arrange stuffed crescents on a serving dish, garnish with hot chilies.
  • Serve with fresh vegetables and dipping sauce. 

INGREDIENTS

The batter

  • 500 grams rice flour
  • 100 grams tapioca flour
  • 2 tablespoons arrow root flour
  • 300 ml water
  • 2 teaspoons sea salt 
  • Fresh vegetables: green ork lettuce and coriander

Mushroom filling

  • 2 tablespoons chopped Thai garlic
  • 4 tablespoonss Cooking oil
  • 200 grams fresh shiitake mushrooms, coarsely chopped
  • 300 grams straw mushrooms, coarsely chopped
  • 200 grams carrot, julienned
  • 200 grams pumpkin, julienned
  • 4 tablespoons light soy sauce
  • 4 teaspoons unbleached sugar
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 100 grams sliced spring onion, green part only

Dipping sauce

  • 2 red spur chili, sliced
  • 10 cloves Thai garlic, peeled
  • 5 teaspoons vinegar
  • 2 teaspoons unbleached sugar
  • 1 teaspoon sea salt

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