Sizzling Seafood Plate

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 4


1tomato, quartered
2 tbspoil
4 tspchilli paste
1 tspground dried shrimp
1 tspsugar
1 cupchicken stock
1red chillies, halved
3colour small bell peppers, sliced thinly
1Bombay onion, sliced thinly
30 gshimeji mushrooms
1carrot, sliced
4baby corn
4MUSHROOM QQ Fish Filament
4MUSHROOM Mini Chikuwa
4MUSHROOM Imitation Crab Claw
Salt and pepper to taste
Kaffir lime leaf
Few sprigs thai basil
½ lime


  1. Heat the oil in a wok, add in ¾ of the onions and sauté until it has soften. Add in the chilli paste and sugar then sauté for a few minutes.
  2. Add in the kaffir lime leaf, carrot, bell peppers, shimeji mushrooms, red chillies, tomato, corn and dried shrimp, stir fry on high for a few minutes.
  3. Add in MUSHROOM QQ Fish Filament, MUSHROOM Imitation Crab Claw, MUSHROOM Mini Chikuwa and pour in the chicken stock.
  4. Fry on high heat until the sauce has reduced and thicken, this would take around 3-4 minutes. Season to taste.
  5. In the meantime, heat up the cast iron plate just before the dish is ready to be served.
  6. Pour in the sauteed food on the cast iron plate, add in the remaining onions, Thai basil and lime serve immediately while it is still sizzling.


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