Stuffed Shrimp with Vegetable Stir Fry

Soak the Donggu mushrooms for about 20 minutes in warm water. Meanwhile, blanch the bamboo shoots in boiling water for about 1 minute. Remove and let cool, then cut into 4 cm (approximately 1 1/2 inch) long matchstick-thick strips. Cut the ham into very thin strips about 4 cm (approximately 1 1/2 inch) long. Rinse the snow peas and carrots, pat dry and cut into thin strips about 4 cm (approximately 1 1/2 inch) long. Remove the mushrooms from the water, trim and cut into thin strips.

Remove the heads from the shrimp, remove the shells down to the tail, then slit the shrimp along its back and remove the black intestine with a knife.

Rinse the shrimp, pat dry and place with the back side up on a work surface, then deepen the cut lengthwise, without going all the way through.

Mix approximately ¼ of the bamboo, Donggu mushrooms and strips of ham in a bowl with 1 pinch salt. Divide into 9 portions. Lay a portion crosswise on each shrimp. Close the shrimp around the filling, tie with kitchen twine and place in a heat-resistant bowl.

Pour about 500 ml (approximately 2 cups) of water into a wok and bring to a boil. Carefully place the bowl with the shrimp in a bamboo steamer basket, cover and place in the wok. Steam for about 5 minutes, then remove the shrimp and place on a plate. Pour out the water and dry the wok.