Chinese New Year dinners are upon us! Impress and entertain guests with this seafood dish oozing with steamboat-y goodness.
Pick and choose from a varied assortment of veggies and meat that’s arranged in a crispy yam basket.
Preparation time: 60 minutes
Cooking time: 30 minutes
Servings: 4 - 5
Ingredients
Yam Basket: | ||
|---|---|---|
| 300 g | yam, cut into cubes | |
| 1 tsp | salt | |
| 2 tsp | sugar | |
| ½ tsp | five spice powder | |
| ¼ tsp | white pepper | |
| 1 tbsp | shortening | |
| 5 tbsp | wheat starch | |
| t tbsp | boiling water | |
| 2 tbsp | oil | |
| Extra oil for deep frying | ||
Steamboat Selection Marinade: | ||
| 1 tsp | soy sauce | |
| ½ tsp | salt | |
| ½ tsp | white pepper | |
| 3 tbsp | oil | |
| 1 tbsp | cornflour | |
Kong Po Filling: | ||
| 250 g | MUSHROOM Steamboat Selection 6-in-1 | |
| 2 tbsp | oil | |
| 20 g | garlic, chopped | |
| 1 | red onion, cut into wedges | |
| 3 | dried chillies, cut into 1-inch lengths | |
| 40 g | green capsicum | |
| 2 tbsp | soy sauce | |
| 1 tbsp | oyster sauce | |
| 2 tbsp | dark soy sauce | |
| 2 tsp | sugar | |
| 2 tbsp | black vinegar | |
| 6 tbsp | water | |
| 60 g | MUSHROOM Sashimi Snow Crab | |
| 20 g | spring onion, cut into 2-inch lengths | |
| 30 g | roasted cashew nuts | |
| Oil for deep frying | ||
Crispy Glass Noodles (Garnish): | ||
| 50 g | dry glass noodles | |
Method
- For the yam basket, steam yam for 15 minutes or until soft.
- Mash the yam with salt, sugar, five spice, white pepper, shortening, wheat starch, boiling water and 2 tbsp oil. Mix well and knead with your hand until the texture is firm.
- Shape into a ring and set aside to cool in the fridge for 1 hour (you can also do this ahead of time and let it sit in the fridge until you need to fry it).
- Heat up the oil for deep frying, and deep fry the yam ring until golden brown, remove slowly and set aside.
- To make the crispy glass noodles, spread and separate the glass noodles a little before bringing them into the same wok of hot oil. They will puff up instantly. Remove and drain on a sieve.
- For the kong po filling, marinate MUSHROOM Steamboat Selection 6-in-1 with the Steamboat Selection marinade of soy sauce, salt, white pepper, oil and cornflour.
- To cook the filling, heat up pan with oil and saute chopped garlic and red onion until fragrant. Add the marinated MUSHROOM Steamboat Selection 6-in-1, dry chillies and green capsicum.
- Add in soy sauce, oyster sauce, dark soy sauce, sugar, black vinegar and water. Cook until mixture thickens.
- Lastly add in MUSHROOM Sashimi Snow Crab, spring onion and roasted cashew nuts. Toss the ingredients together to heat through.
- Transfer the kong po filling into the centre of the yam ring and serve hot.
To find out more about MUSHROOM products and where to purchase, click here.
