Carry It Like Harry - Stuffed stinkhorns with prawns and greens 鮮蝦釀竹笙 - A long hard favourite dish of the ladies

Carry It Like Harry - Stuffed stinkhorns with prawns and greens 鮮蝦釀竹笙 - A long hard favourite dish of the ladies

Carry It Like Harry - Stuffed stinkhorns with prawns and greens 鮮蝦釀竹笙 - A long hard favourite dish of the ladies

Carry It Like Harry - Stuffed stinkhorns with prawns and greens 鮮蝦釀竹笙 - A long hard favourite dish of the ladies

 

Some time ago, I have introduced to you this traditional Chinese female aphrodisiac called the long net stinkhorn 竹笙. It is a beautiful mushroom that wears a bridal gown, and is found in all sub-tropical regions around the world. The stinkhorn, among having various properties like being anti-bacterial, lowering cholesterol levels and having an incredibly high protein content, is the secret to multiple orgasms among women.

This particular dish, Stuffed stinkhorns with prawns and greens 鮮蝦釀竹笙, is a Cantonese restaurant favourite from the southeastern part of China. The fresh and succulent sweetness of the prawns really compliments the slightly earthy flavour of the stinkhorn.

You can now easily order stinkhorn from the Chinese website Taobao.com.

Ingredients:

  • 6-8 long net stinkhorn 竹笙
  • 75g fresh raw shrimps, shelled and veined
  • 12-16 green asparagus (or any other Chinese green)
  • 0.5 tps salt
  • Dash of white pepper powder
  • 1tbs Shaoxing rice wine
  • 2tbs corn starch
  • 2tbs water
  • 200g chicken stock

Serving: 2 persons as a sidedish

Instructions:

  1. Soak your stinkhorns in cold water for about 2 hours.
  2. Discard the hard head of each stinkhorn. Cook gently in boiling water for 2 minutes. Drain and set aside.
  3. Cook your green asparagus in boiling water for 3 minutes. Drain and set aside.
  4. Mince your shrimp then place in a bowl. Mix well with Shaoxing wine, half a teaspoon of salt, a dash of pepper and one tablespoon of corn starch. Let it marinate for 10 minutes.
  5. Stuff your stinkhorns until each is filled. Place on a steaming plate and steam for 5 minutes.
  6. Meanwhile, dilute one tablespoon of corn starch in two tablespoons of water.
  7. Bring to boil your chicken stock and slowly stir in the corn starch mixture to thicken it.
  8. Place your freshly steamed stuffed stinkhorns on a serving plate with your greens, pour your thickened chicken stock over them.
  9. Serve immediately.

 

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