
Prawn Paste Mushrooms & Shabu Rolls
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.
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