Prawn Paste Mushrooms & Shabu Rolls

Name: Prawn Paste Mushrooms & Shabu Rolls
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 10
Cuisine: Chinese
Ingredients: 9 pieces Shiitake Mushrooms (rehydrated if needed); 150 g Baby Xiao Bai Cai (washed and halved); 2 Tbsp Potato Starch; Cooking oil, for frying; 150 g Ocean Fresh Delite Frozen Shrimp Paste; 2 Tbsp Red Capsicum (chopped); 1 spring Coriander (chopped); 2 tsp Dried Sole Fish Powder; 1 tsp Sesame Oil; 1/2 tsp Corn Flour; 1 Tbsp Lee Kum Kee Premium Oyster Sauce; 1 tsp Concentrated Chicken Stock; 2 tsp Shaoxing Wine; 2 tsp Corn Flour; Sugar and pepper, to taste; 300 g Ocean Fresh Delite Frozen Shrimp Prawn Paste; 2 tsp Shaoxing wine; 2 tsp Sesame Oil; 200 g Pork Belly Shabu Shabu; 1 pack FairPrice Ring Rolls; 1 stalk Spring Onion; 50 g Potato Starch; 2 Eggs (beaten); Cooking oil; Salt and pepper, to taste; Chilli sauce and mayonnaise

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Level

easy

Cooking

15 min

Preparation

45 min

Ingredients

Servings

Prawn Paste Mushrooms
Shiitake Mushrooms (rehydrated if needed)	9 pieces
Baby Xiao Bai Cai (washed and halved)	150 g
Potato Starch	2 tbsp
Cooking oil, for frying
Prawn Paste Mushrooms Filling
Ocean Fresh Delite Frozen Shrimp Paste	150 g
Red Capsicum (chopped)	2 tbsp
Coriander (chopped)	1 spring
Dried Sole Fish Powder	2 tsp
Sesame Oil	1 tsp
Corn Flour	¹⁄₂ tsp
Prawn Paste Mushrooms Sauce
Lee Kum Kee Premium Oyster Sauce	1 tbsp
Concentrated Chicken Stock	1 tsp
Shaoxing Wine	2 tsp
Corn Flour	2 tsp
Sugar and pepper, to taste
Prawn Paste Shabu Rolls
Ocean Fresh Delite Frozen Shrimp Prawn Paste	300 g
Shaoxing wine	2 tsp
Sesame Oil	2 tsp
Pork Belly Shabu Shabu	200 g
FairPrice Ring Rolls	1 pack
Spring Onion (chopped finely)	1 stalk
Potato Starch	50 g
Eggs (beaten)	2
Cooking oil (for frying)
Salt and pepper, to taste
Chilli sauce and mayonnaise (to serve)

How to cook

Make the Prawn Paste Mushrooms

Mix the filling ingredients all together. Remove the shiitake mushroom stems and lightly coat the inner part of each mushroom with potato starch.
Fill the cavity of each mushroom with a spoonful of the shrimp paste mixture. Repeat until all the mushrooms are filled up.
Coat each filled shitake mushroom with corn starch entirely. Set aside.
Add some salt and oil to boiling water in a wok. Blanch the vegetables; set aside for plating purposes.
Remove the boiling water from this wok. Heat up some oil in it and pan fry the stuffed and coated mushrooms until golden brown.
Add all of the sauce ingredients to a pot. Turn down the heat once it has reached a boil, then set aside.
Pour over the sauce to serve at your hotpot meal, together with other ingredients of your choice!

Make the Prawn Paste Shabu Rolls

Lightly sprinkle the pork belly shabu shabu with salt and pepper. Set aside.
Add the chopped spring onion, Shaoxing wine, and sesame oil to the shrimp paste. Mix well and set aside.
Prepare a bowl of water to dip the ring rolls in. Do this, then open up the rolls on a chopping board.
Spread the shrimp paste mixture evenly on one side of the ring roll. Top with pork belly, then roll it all up.
Coat the ring rolls with a light layer of potato starch, then dip into the beaten egg. Deep fry till golden brown. Serve with chilli and mayonnaise on the side.