Stuffed Mushrooms with Crabmeat Sauce

Name: Stuffed Mushrooms with Crabmeat Sauce
Prep time: 20 s
Cook time: 20 s
Total time: 42 s
Yield: 8
Ingredients: 30 Grams Corn starch,5 Grams Sesame Oil,5 Grams Sugar,5 Grams Spices Pepper White,10 Grams Maggi Spicy Seasoning,30 Grams MAGGI® Concentrated Chicken Stock,15 Grams MAGGI® Oyster Sauce,100 Grams Crabmeat,1 Unit Egg,200 Grams Mushrooms Shiitake Raw,30 Grams Spring Onion,20 Grams Chili paste,3 Units Egg duck yolk salted,100 Grams Chicken drumstick raw lean only,200 Grams Shrimp paste

Preparation time
42 min
Difficulty Intermediate
Number of servings
8

Elevate your meal with this luxurious dish, Stuffed Mushrooms with Crabmeat Sauce. Juicy shiitake mushrooms filled with a rich seafood and chicken paste, topped with creamy salted egg yolk, and finished with a velvety crabmeat sauce. Perfect for banquets, festive gatherings, or upscale menus, this dish is a crowd-pleaser full of umami flavors, made complete with MAGGI® Chef Master Stock and Imperial Oyster Sauce.

Ingredients

30 Grams Corn starch
5 Grams Sesame Oil
5 Grams Sugar
5 Grams Spices, Pepper, White
10 Grams Maggi Spicy Seasoning
30 Grams MAGGI® Concentrated Chicken Stock
15 Grams MAGGI® Oyster Sauce
100 Grams Crabmeat
1 Unit Egg
200 Grams Mushrooms, Shiitake, Raw
30 Grams Spring Onion
20 Grams Chili paste
3 Units Egg, duck, yolk, salted
100 Grams Chicken, drumstick, raw, lean only
200 Grams Shrimp paste

Preparation

1

Drizzle each salted egg yolk with sesame oil and steam for 5 minutes. Cut each yolk into quarters and set aside.
2

In a bowl, mix shrimp paste, chicken, red chili, spring onion, and egg. Add in all seasoning ingredients. Mix in one direction until a sticky, gluey texture is formed.
3

Fill each shiitake mushroom with the prepared filling. Insert a quarter piece of salted egg yolk into the center. Arrange mushrooms on a steaming plate.
4

Preheat steamer to 180°C. Steam stuffed mushrooms for 12 minutes. Remove and plate neatly.
5

In a wok, combine 200g water, MAGGI® Chef Master Stock, pepper, and sugar. Bring to a boil. Add crabmeat and thicken with corn starch solution. Swirl in the beaten egg to create egg flower texture. Pour hot gravy over mushrooms.
6

Let rest for 2–3 minutes after steaming before serving.