Skip to main content

Fresh shiitake mushrooms stuffed with fresh shrimp and minced pork （虾仁碎肉酿鲜菇）

 


Fresh shiitake mushrooms stuffed with fresh shrimp and pork are the ideal fusion of deliciousness and attractiveness.

This dish's ingredients are very straightforward. Mixture of pork, prawns, and stuffed into shiitake mushrooms. It can be said to be both wholesome and tasty. There is not greatest challenging technique in this recipe. It only requires a few minutes to steam it in a wok or pot.

Hand chops the prawns, combine with the minced pork and seasonings, fill the shitake mushrooms neatly, position them in a steamer, and steam them for 8 to 10 minutes on high heat. The water vapor circulates in the wok like magic, blending the flavours of the ingredients together, making it fresh and delicious and not greasy, simple, and delicious.

Place a whole piece of fresh prawn on top of the filling and steam everything together to make this simple dish appear even fancier and more appetizing for a party or gathering. Simply keep the prawn and filling together with a toothpick or bamboo skewer in case the prawns separate from the filling.

Then, pour over a thin sauce made from the steamed  broth, sprinkle some mashed salted egg, chopped green onions, and  drizzle a little red chili oil.  Wow…. what a delicious dish that looks fantastic.

The fresh shitake mushrooms' distinctive flavour is slightly masked by the delectable shrimp and juicy pork filling, and the shitake mushrooms themselves contain the mouthwatering broth that I can only describe in one word: FRESH!

I have concluded that this dish has straightforward ingredients, an easy technique, and is delicious right out of the pot.

Get all the fresh ingredients you need to prepare this noob proof yet awesomely flavourful dish today!!

 

INGREDIENTS

300g small size prawns

200g minced pork

18 pcs fresh shitake mushrooms

18 pcs fresh prawns, peeled and deveined

1 tbsp chopped spring onions

3 tbsp cooked mashed salted egg yolk

10cm minced ginger

10 stalks of coriander stems, chopped

1 tsp salt

1 tsp sesame oil

2 tsp corn flour

½ tsp white pepper

 

 


METHODS

1. Peeled and deveined the prawns and chopped it to form a rough paste. Mixed the shrimp paste and the minced pork together with the minced ginger, chopped coriander stems, salt, pepper, sesame oil and cornstarch. Stir everything evenly in one direction until it is smooth and sticky.

2. Remove the stems from the mushrooms, stuffed some of the filling from step (1) into each mushrooms.

3.  Placed a whole piece of prawn on top of each filling. Simply keep the prawn and filling together with a toothpick or bamboo skewer in case the prawns separate from the filling after steaming. Steamed the stuffed mushrooms on medium high heat for 8 to 10 minutes.

4. Do not throw away the steaming broth from steaming the mushrooms. Scooped it out, just add one teaspoon of cornstarch into it, to thicken the gravy. If you think the gravy is relatively light, feel free to season it with a little of salt or soy sauce to your preference.

5. Pour the thick gravy on top of the steamed mushrooms, sprinkle some mashed salted egg, chopped green onions, and drizzle a little red chili oil. ENJOY!!









Labels:

Comments

Post a Comment

Popular posts from this blog

Canned braised pork belly (罐头扣肉）

A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavor of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can wash, cut...
Post a Comment
Read more

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Post a Comment
Read more

Pumpkin Sago Dessert（南瓜西米露）

Pumpkin is a very good food material, suitable for men, women and children. Although it tastes very sweet, it does not contain high sugar content. It can even be eaten by diabetics. Pumpkin sago is a dessert that many people like because it does not harm the body. So, how to make pumpkin sago? This creamy, smooth pumpkin sweet soup is one of my favorites.   So aromatic with coconut milk.   Since the soup tends to thicken, I prefer it to serve hot rather than cold. I prefer to cook coconut milk in the soup with a little salt. Coconut milk is naturally sweet and rich. Salt helps to balance these flavors, making the soup more palatable and enjoyable. Others may prefer to drizzle some coconut milk on top before serving. The main ingredients of pumpkin and sago are pumpkin and sago. The general method of cooking sago is to boil water in a pot, pour in sago and cook on low heat for about 10-15 minutes. Turn off the heat when only a little white spot is left in the middle of the ...
Post a Comment
Read more