I was making Braised Chicken feet with mushroom and decided to set aside a few of the mushroom to make this dish.
This is done using the Happy Call Pan. If you don't own a HCP, there's always the regular wok or steamer to do the job. Please refer to the alternative method at the end of the recipe for instructions.
- 200g prawns, shelled, cleaned and minced
- 2 Squid, cleaned and outer 'skin' removed
- 6 Dried Mushroom, soak to soften and stalk removed
- a small handful of Wolf berries
- 1 teaspoon Corn Flour
- a pinch of Salt
- a dash of Pepper
- 100ml Water
- 1/3 tablespoon Oyster Sauce
- a pinch of Sugar
- Cornflour Mixture as thickener
How to do it:
- Squeeze water out of mushroom, dab dry and set aside.
- Cut squid into thick ring of 2.5cm each piece.
- Slice squid downward with less than 1cm apart but be careful not to slice thru it. You can use a scissor to do this too.
- When it's done, the squid will look like a flower with a big opening in the middle.
- Dab dry and set aside.
- Mix minced prawn well with 1/2 teaspoon corn flour, a pinch of salt and a dash of pepper.
- Dab the underside of the mushroom with a little cornflour.
- Stuff the squid with prawn paste and place it on the mushroom.
- Top with a Wolfberry.
- Pour water into the pan.
- Add oyster sauce, sugar and wolfberries.
- Bring to a simmer.
- Add in the stuffed mushroom.
- Cover the pan and cook in low fire for 15 minutes.
- Open and remove the stuff mushroom to a dish.
- Thicken the sauce with cornflour mixture.
- Pour over the stuff mushroom.
- Drizzle sesame seed oil if desired and serve.
- The cooking time depends on the size of the stuff mushroom you have. The bigger the mushroom, the more minced prawn you need. Hence, the longer cooking time required too.
- Try to choose squid that can fit onto the mushroom, so the 'flower' can sit inside the mushroom.
- Unuse parts of the squid, except for the head, can be minced and mixed together with the prawns to be used.
Alternative for non-HCP user:
- Follow steps 1 to 9.
- Place the mushroom in a deep dish
- Steam it for 15 mins or cooked thoroughly.
- Remove and place it on a plate. Retain the sauce.
- In a wok, pour in the sauce retained from the steaming.
- Add 1 teaspoon of oyster sauce and a pinch of salt and sugar to taste.
- Bring to a simmer and stir in some corn flour mixture to thicken the sauce.
- Pour the sauce over, drizzle with sesame seed oil and serve.
before it's cooked