Stuffed Mushroom with Minced Meat & Prawn 鲜虾肉碎酿冬菇
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 4
  • 120g fish paste
  • 150g minced meat
  • 14-15 pcs Chinese mushrooms, soaked overnight in water till soft
  • 14-15 pcs of fresh prawns, de-shelled but leaving the tail intact
  • 1 tbsp spring onion, chopped + more for garnishing

For the Marinate:
  • ½ tsp light soya sauce
  • ½ tsp sesame oil
  • 1 tsp shaoxing wine
  • 2 tsp corn flour
  • ½ tsp onion powder
  • dash of salt & pepper

For the Sauce (optional):
  • 1 tbsp vegetarian mushroom sauce / oyster sauce
  • 100ml water
  • ½ tsp sesame oil
  • ½ tsp sugar
  • salt & pepper to taste

For the Sauce Thickening (mix together):
  • 1 tsp corn flour + 2 tbsp water
  1. Mix the fish paste and minced meat together with the chopped spring onions and marinate ingredients together in a large mixing bowl. Grab and throw the mixture several times in the mixing bowl using your hands. Set aside in the fridge for around 1 hour.
  2. Drain the softened mushrooms and squeeze out as much of the excess water as possible. Place them on a steaming plate. Roll the minced mixture from Step 1 into balls and place them on top of the mushroom. Make a dent or hole in the middle of the meatballs and stuff a prawn into it with the tail hanging outside.
  3. Steam the stuffed mushrooms on medium high heat for 10 minutes.
  4. Prepare the sauce by adding all the ingredients into a pan and cooked over medium heat until it boils. Add in the sauce thickening, increase to high heat and allows the mixture to thicken before removing it from flame.
  5. Pour the sauce over the cooked stuffed mushrooms from Step 3. Garnish with more chopped spring onions and serve hot.
The purpose of throwing the minced mixture several times into the mixing bowl is to give the meat a better and bouncier texture after it is cooked.
Recipe by Eat What Tonight at