Steamed Shrimp and Mushroom Parcels
User Reviews
5
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Course
Side Dish, Main Course, Dinner, Others
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Cuisine
Asian, gluten-free
Steamed Shrimp and Mushroom Parcels
Description
Steamed Shrimp and Mushroom Parcels showcase shrimp marinated in a paste of lemongrass, tamarind juice, crushed red pepper flakes, ginger, soy sauce, brown sugar, and ground coriander seeds. The marinade tenderizes and flavors the shrimp before they are wrapped with sliced shiitake mushrooms and green tea leaves in parchment paper. Steaming these parcels gently cooks the shrimp and mushrooms, allowing the flavors to mingle while preserving a tender texture. The use of green tea leaves imparts a distinctive fragrance and subtle bitterness that complements the umami richness of the mushrooms and the tangy-spicy shrimp.
Serving the parcels hot with extra sliced spring onions, cilantro, and chili flakes adds fresh herbal notes and a touch of heat. This method suits a light yet flavorful seafood course. The balanced marinade and delicate steaming technique ensure the shrimp remain juicy and the mushrooms tender, making it a refined approach to combining seafood and earthy mushrooms.
The recipe advises ensuring the shrimp are ethically sourced to avoid shrimp from regions with slave labor concerns. Using fresh or dried shiitake mushrooms properly hydrated preserves texture and flavor. The marinade includes baking soda to help tenderize the shrimp, and the parcels are carefully assembled to allow even cooking and flavor infusion during steaming.
Ingredients
- 32-40 Shrimp cleaned and deveined (8-10 shrimps per person, about 1 lb in all, medium-sized raw
- ¼ tsp baking soda
- 8 shiitake mushrooms fresh or dried, large
- 4-6 tsp green tea leaves
- 4 parchment paper large pieces
Marinade
- 5 lemongrass white part only, sliced roughly (or 5 tbsp minced lemongrass, stalks
- ½ tbsp crushed red pepper flakes 1 tbsp if you like it spicy, I used 1 tbsp for this recipe, aka chili flakes
- 2 tbsp tamarind juice
- 1 inch ginger piece
- 2-3 spring onions root trimmed and chopped roughly
- cilantro handful leaves
- 2 tbsp soy sauce light
- 4 tbsp brown sugar
- 2 tsp coriander seed ground
- salt to taste
To serve
- spring onions cilantro and chili flakes, extra sliced
Instructions
- Pat dry the shrimp to remove excess moisture and set aside in a bowl.
- In a mini processor, add all the ingredients of the marinade and process to form a paste. Add 2 tbsp of oil and process further until smooth. Taste the marinade and add some salt if needed.
- Add the baking soda to the marinade and mix to combine. Next add the marinade to the shrimps and mix well to coat. Cover and set aside for 30 minutes to marinate.
- If you are using dried shiitake mushrooms, place these in a bowl and cover with boiling water. Let the mushrooms hydrate for about 20 minutes, or until fully hydrated.
- Drain the water and then hold the mushrooms under cold running water to let them cool down a little and then squeeze out the excess water in the mushrooms (be careful as the absorbed water will be hot).
- Cut mushrooms into thick slices and set aside.
- When ready to make the parcels, divide green tea leaves evenly into four groups and place them on the parchment papers. Next divide the shrimp into four groups as well and place them on the tea leaves (about 8-10 shrimps per parcel). Place sliced mushrooms next to the shrimp. Divide the remaining marinade evenly between the four parcels.
- Fold over the parchment paper carefully to create parcels, making sure that none of the marinade/juices will come out when being steamed.
- Bring a pot of water to a boil, with a steamer on top (I used a tiered bamboo steamer). When the water comes to a boil, reduce heat and simmer.
- Place the shrimp parcels in the steamer and steam (covered) for 15-20 minutes (if you're using a tiered steamer, the top tier takes a little longer than the bottom).
- Serve with cooked white rice, with some chopped spring onions, cilantro and chili flakes.
Notes
- Check shrimp sourcing to avoid products from regions using unethical labor practices.
- Hydrate dried shiitake mushrooms thoroughly before use for the best texture.
- Add baking soda to the marinade to help tenderize the shrimp gently.
- Serve parcels immediately after steaming to enjoy optimal texture and flavor.
User Reviews
Overall Rating
5
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