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Prawn Paste Mushrooms & Shabu Rolls

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15 min

Recipe info icon


45 min



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
12 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)
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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