Abalone and Shrimp Paste Stuffed Mushrooms in Premium Oyster sauce

How to make it

1. Wash and pat dry the shrimp meat. Add the shrimp paste seasoning ingredients. Chop/mince into a smooth shrimp paste.
2. 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.
3. 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.
4. Remove the steamed shrimp-stuffed mushrooms. Arrange the blanched choy sum around them on the plate.
5. Take abalones out of can. Set aside. Keep the thick abalone sauce in can.
6. 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!