This recipe’s for you seafood and mushroom-lovers out there who want to impress your guests with a quick and easy appetiser / side dish that is also delicious! These delightful prawn stuffed shiitake mushrooms combine the earthy flavours of shiitake mushrooms with the savoury goodness of prawn paste, all brought together by a delectable homemade sauce and steamed to give you a juicy umami bite each time!
Start by gently washing the shiitake mushrooms to remove any dirt or debris. Once they are clean, carefully remove the stems. This step is essential to create space for the flavourful prawn paste.
With the mushrooms ready, it’s time to fill them with the star of the dish – prawn paste. Take a small amount of prawn paste and carefully stuff each mushroom cap. Make sure not to overfill them; a generous teaspoon of prawn paste for each mushroom is usually sufficient. I use frozen prawn paste to save time from making it from scratch!
The sauce is what elevates these prawn stuffed shiitake mushrooms to the next level, giving a harmonious blend of sweet, savoury, and tangy flavors that will complement the mushrooms and prawn paste beautifully. After drizzling the sauce, steaming the mushrooms ensures that they become tender, while the prawn paste inside steams to a delicious, succulent consistency.
This is such a cute and simple dish that even kids can grab-and-go with during parties, and it is somewhat similar to the Steamed Prawn Cakes with Bok Choy recipe. So let’s get to it!
Watch How To Make It
Prawn Stuffed Shiitake Mushrooms
Equipment
- Steamer
Ingredients
- 8 shiitake mushrooms
- 150 g prawn paste
Sauce
- 1/2 tsp minced garlic
- 1/2 tsp minced ginger
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 1 tbsp white vinegar
Instructions
- Wash and remove the stems from the mushrooms.
- Stuff the shitake mushrooms with prawn paste.
- Make the sauce with minced garlic, ginger, oyster sauce, sugar and white vinegar.
- Place the mushrooms on a plate and drizzle the sauce on the mushrooms.
- Steam them over high heat for 8 minutes.
- Garnish with spring onion and serve!