METHOD:

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1. Remove stems off from Shiitake mushrooms and clean them by tapping.
    

2. Chop prawn meat finely creating a rough mince consistency. Put in a bowl.
    

3. Add chopped spring onion, grated ginger, sake, starch and salt then
   mix them well.
    

4. Stuff the prawn mix in each cup of shiitake mushrooms , they should become  a ball shape.
    

5. Prepare three shallow bowls or plates with flour, egg mix and Panko.
    

6. Only on the prawn side, cover them with flour evenly but lightly.
    

7. Wisk egg lightly and add milk to make egg mix.
    

8. Dip prawn side in egg mix then coat them with Panko bread.
    

9. In a wok or deep frying pan preheat vegetable oil with a medium high heat.
   To check if the oil is ready you can drop some Panko in the oil, if it sink down and come up before it hits the bottom of the frier the oil is ready.
    

10. Depending on the thickness of the prawn it will take about 5 minutes to cook. It is better to cut one open to make sure prawn in cooked through.
     

11. Serve them with fresh lemon and salt, or Japanese mustard and Japanese Okonomiyaki sauce.