Directions

To make

1. Remove the stems from all of the mushrooms.
2. Chop up the stems and set aside.
3. In a pestle and mortar, pound the shrimps until you get a gluey texture but leave some shrimps not completely smashed up to give it some texture.
4. Mix together pounded shrimps, chopped spring onion, sake and salt until well combined.
5. Lay mushroom caps on a lined tray. Fill the underside of the mushrooms with corn flour.
6. Stuff mushrooms with shrimp paste until you get a tall doome.
7. Grill or broil mushrooms for 15-20 minutes or until the shrimp paste turns slightly golden on top.