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!!