Steamed Shrimp and Mushroom Parcels

Course: Dinner

Cuisine: East Asian, South East Asian

Prep Time: 1

Cook Time: 40

Total Time: 1 40

Servings: servings

Calories: 189kcal

Author: Dini Kodippili

These Steamed Shrimp and Mushroom Parcels are spiced with ginger, tamarind, lemongrass and cilantro, and then wrapped in parchment paper and steamed to perfection with green tea leaves! An easy to make steamed shrimp dinner idea with incredible flavor and aroma!

EASY - This recipe is super simple and easy to make, but tastes and looks fancy as it's steamed in a packet with lots of flavor.

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Ingredients

32-40 medium-sized raw shrimps cleaned and deveined (8-10 shrimps per person, about 1 lb in all)
¼ tsp baking soda
8 large shiitake mushrooms fresh or dried, use more if the mushrooms are small.
4-6 tsp green tea leaves
4 sheets large parchment paper

Marinade

5 lemongrass stalks white part only, sliced roughly (or 5 tbsp minced lemongrass)
½ tbsp chili flakes/crushed red pepper 1 tbsp if you like it spicy, or less / none if you prefer mild. I used 1 tbsp for this recipe
2 tbsp tamarind pulp not concentrate.
1 inch piece ginger
2-3 spring onions root trimmed and chopped roughly
Handful of cilantro leaves
3 tbsp light soy sauce
4 tbsp brown sugar
2 tsp ground coriander seed
salt to taste

To serve

Extra sliced spring onions cilantro and chili flakes

Instructions

Pat dry the shrimp to remove excess moisture and set aside in a bowl.
32-40 medium-sized raw shrimps
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.
5 lemongrass stalks, ½ tbsp chili flakes/crushed red pepper, 2 tbsp tamarind pulp, 1 inch piece ginger, 2-3 spring onions, Handful of cilantro leaves, 3 tbsp light soy sauce, 4 tbsp brown sugar, 2 tsp ground coriander seed, salt to taste
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.
¼ tsp baking soda
If you are using dried shiitake mushrooms, rehydrate these and prep the mushrooms while the shrimp is marinating. Place the dried mushrooms in a bowl and cover with boiling water. Let the mushrooms hydrate for about 20 minutes, or until fully hydrated. If using fresh mushrooms, wash them well in a bowl of cold water and skip to slicing the mushrooms.
8 large shiitake mushrooms
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.
4-6 tsp green tea leaves, 4 sheets large parchment paper
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.
Extra sliced spring onions

Notes

Nutrition