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.
- 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
- Soak your stinkhorns in cold water for about 2 hours.
- Discard the hard head of each stinkhorn. Cook gently in boiling water for 2 minutes. Drain and set aside.
- Cook your green asparagus in boiling water for 3 minutes. Drain and set aside.
- 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.
- Stuff your stinkhorns until each is filled. Place on a steaming plate and steam for 5 minutes.
- Meanwhile, dilute one tablespoon of corn starch in two tablespoons of water.
- Bring to boil your chicken stock and slowly stir in the corn starch mixture to thicken it.
- Place your freshly steamed stuffed stinkhorns on a serving plate with your greens, pour your thickened chicken stock over them.
- Serve immediately.