Kong Po Seafood in Yam Basket

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


Yam Basket:
300 gyam, cut into cubes
1 tspsalt
2 tspsugar
½ tspfive spice powder
¼ tspwhite pepper
1 tbspshortening
5 tbspwheat starch
t tbspboiling water
2 tbspoil
Extra oil for deep frying
Steamboat Selection Marinade:
1 tspsoy sauce
½ tspsalt
½ tspwhite pepper
3 tbspoil
1 tbspcornflour
Kong Po Filling:
250 gMUSHROOM Steamboat Selection 6-in-1
2 tbspoil
20 ggarlic, chopped
1red onion, cut into wedges
3dried chillies, cut into 1-inch lengths
40 ggreen capsicum
2 tbspsoy sauce
1 tbspoyster sauce
2 tbspdark soy sauce
2 tspsugar
2 tbspblack vinegar
6 tbspwater
60 gMUSHROOM Sashimi Snow Crab
20 gspring onion, cut into 2-inch lengths
30 groasted cashew nuts
Oil for deep frying
Crispy Glass Noodles (Garnish):
50 gdry glass noodles


  1. For the yam basket, steam yam for 15 minutes or until soft.
  2. 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.
  3. 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).
  4. Heat up the oil for deep frying, and deep fry the yam ring until golden brown, remove slowly and set aside.
  5. 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.
  6. 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.
  7. 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.
  8. Add in soy sauce, oyster sauce, dark soy sauce, sugar, black vinegar and water. Cook until mixture thickens.
  9. Lastly add in MUSHROOM Sashimi Snow Crab, spring onion and roasted cashew nuts. Toss the ingredients together to heat through.
  10. 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.


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