This recipe is made to mimic Chinese shark ear soup, but instead of sharks ear, shitake mushrooms are used, and the stickiness that normally comes from the collagen of the shark is made using tapioca strings & cassava starch. In Thailand we use the word 'Tiem' to describe 'mock' food like this.
30 gms String Tapioca
4-5 Shitake Mushrooms
2 Tablespoons Cassava Starch
2 Tablespoons Light Soy Sauce
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
350 ml Water
1. Soak the shitake mushroom and string tapioca in water over night.
2. Slice the shitake mushrooms into thin slices.
3. Boil the water, add the tapioca strings and shitake mushrooms and boil for 5 minutes, add the light soy sauce, salt and oyster sauce and bring back to the boil.
4. Dissolve the cassava starch in 30ml water, add to the boiling soup and simmer for another minute to cook it through and thicken. Serve warm.
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