Abalone and Shrimp Paste Stuffed Mushrooms in Premium Oyster sauce

What You Will Need

Ingredients

2 cans Lee Kum Kee Abalone in Premium Oyster Sauce (180 g per can, 8 abalones total with sauce)
6 fresh shiitake mushrooms (washed and stems removed)
Shrimp/prawn meat – 180g
Choy sum – 250g (washed and drained)
Cornstarch slurry – as needed

Seasoning

Shrimp paste seasoning: Egg white – ½, Cornstarch – 2 tsp, Salt – ¼ tsp, Sugar – ¼ tsp, Lee Kum Kee White Peppercorn Powder– a pinch

Wash and pat dry the shrimp meat. Add the shrimp paste seasoning ingredients. Chop/mince into a smooth shrimp paste.
Bring water to a boil in a pot. Add a little oil and salt. Blanch the choy sum (small greens) for about 2 minutes until cooked. Remove and set aside.
Pat the inside of the shiitake mushrooms dry. Lightly dust with cornstarch. Stuff with shrimp paste and smooth the surface. Steam over high heat (over water) for about 10 minutes until the shrimp paste is fully cooked.
Remove the steamed shrimp-stuffed mushrooms. Arrange the blanched choy sum around them on the plate.
Take abalones out of can. Set aside. Keep the thick abalone sauce in can.
Heat the abalone sauce over low heat until boiling. Add cornstarch slurry to thicken it to a glossy consistency. Pour the sauce over the shrimp-stuffed mushrooms so the ingredients fully absorb the flavor. Finally, place the whole abalones on top. Let them warm through with residual heat for a moment. Done!