Chinese Mushrooms with Prawn Paste and Abalone

Ingredients:
Dried Chinese Mushrooms - L size x 10pc
Fresh Prawns x 20pc
Abalones in cans
egg white
seasonings

How to Make:

Day before dinner:
1. First prepare the can abalone by boiling the whole can for approx 6-8 hours. Take out abalone and sauce from can and pour them to a saucepan, adjust taste and sauce consistency by adding some more oyster sauce, soy sauce, sugar and cornflour solution to your liking. Cool down and keep in fridge.

2. Rinse and then soak the dried chinese mushrooms overnight - covering all mushrooms under water.

On the day of dinner:
3. Drain water from the Chinese Mushrooms - wipe them dry. Mix wine and sugar with the chinese mushrooms and steam for approx 40-60 minutes until they are completely soft.

4. Wash the prawns with cornflour solution, then rinse, cut in into half lengthwise - remove intestines.  Cut 4-5 prawns into small dices. Keep in fridge until later use. For the rest of the prawns. Use the back of the chinese knife, mash the prawn into paste like. Never cut it!! You can also bang the paste from time to time to make it glue together more. Add seasonings like salt, white pepper and sesame oil. Then keep in fridge for at least 30 min.

5. Boil water in the steamer.

6. Take out prawn paste and diced prawns from fridge. Mix together with 1 egg white. Divide into 10 portions and spoon into each chinese mushrooms. Steam them for approx 20-30 min.

7. Sliced the abalone and re-heat them together with the abalone sauce in another saucepan.

8. Once the steamed mushrooms are ready, drain water from the dish, then spoon sliced abalones on top and top with abalone sauce and serve.

Enjoy!!