This recipe is a delightful combination of fresh shitake mushrooms stuffed with a flavorful seafood paste made from snapper and prawns. The dish is elevated with a tangy calamansi chili drizzle sauce, making it a perfect appetizer or side dish. The bouncy texture of the seafood paste and the umami-rich mushrooms create a harmonious blend of flavors. This recipe is a great way to impress guests or enjoy a special treat at home.
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In a food processor, pulse the snapper fillets until a paste forms and finely mince the prawn with a knife.
Transfer the fish paste and minced prawn to a big mixing bowl.
Julienne and mince the kaffir lime leaves and add them to the mixing bowl along with the chili paste, egg white, sugar, soy sauce, salt, and pepper.
Mix and knead the mixture with your hands. Lift the entire piece of seafood paste and smack it hard against the bowl several times to remove excess air and achieve a bouncy texture.
Carefully cut off the stems of the mushrooms and dust the inner part of the mushrooms with cornstarch.
Spoon a generous amount of seafood paste into each mushroom cap, smoothing the top into a slight dome. Press gently so the filling adheres.
Prepare your steamer and bring the water to a rolling boil.
Carefully place the plate of stuffed mushrooms into the steamer. Cover and steam over medium-high heat for 8-10 minutes, or until the filling turns opaque and firm to the touch.
Remove from the steamer and carefully pour off any excess liquid collected on the plate.
While the mushrooms steam, combine all sauce ingredients in a small bowl.
Whisk until the sugar dissolves. Taste and adjust the balance—more sugar for sweetness, more chili for heat, or a dash more fish sauce or light soy sauce for saltiness.
Transfer the steamed stuffed mushrooms to a serving platter.
Garnish with hand-julienned green onions.
Drizzle the calamansi chili sauce generously over the mushrooms just before serving or serve it on the side as a dipping sauce for guests to customize their spice level.
Smacking the seafood paste against the bowl helps to remove air and gives the paste a bouncy texture.
Dusting the mushrooms with cornstarch helps the filling adhere better.
Adjust the drizzle sauce to your taste by balancing the sweetness, saltiness, and spiciness.
Can I use other types of mushrooms?
Yes, you can use other types of mushrooms like button mushrooms or portobello, but shitake mushrooms provide the best flavor and texture for this recipe.
Can I substitute the snapper with another fish?
Yes, you can use other white fish fillets like cod or haddock as a substitute for snapper.
How do I know when the mushrooms are fully cooked?
The filling will turn opaque and firm to the touch when the mushrooms are fully cooked.
Can I prepare the seafood paste in advance?
Yes, you can prepare the seafood paste a day in advance and store it in the refrigerator until ready to use.
What can I use if I don’t have calamansi juice?
You can substitute calamansi juice with lime or lemon juice for a similar tangy flavor.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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