15th October 2020

Crispy Shrimp & Golden Oyster Mushroom with Pumpkin Salted Egg Sauce in Crystal Lettuce

RECIPES 30 minutes Seafood Dish
Prep 10 minutes
Cooking 20 minutes
Total 30 minutes
Servings 4
  • 600g white shrimps* (peeled and deveined) 
  • 50g golden oyster mushrooms*   
  • 1 crystal lettuce*  
  • 300g pumpkin (cubed)  
  • 3 salted egg yolks (mashed)    
  • 1 chilli padi    
  • 10 curry leaves       
  • ½ teaspoon ginger (minced)
  • ½ teaspoon garlic (minced)
  • ½ teaspoon onions (minced)
  • 1 tablespoon sweet rice vinegar  
  • 1 teaspoon fish sauce 
  • ⅓ cup water 
  • Salt & pepper to taste 
  • 2 tablespoons flour for coating 

*Local produce 

Step 1

Cut the pumpkin into small pieces, and steam for about 5 minutes or until soft. Mash the pumpkin, and add in vinegar, salt and pepper. Set aside.

Step 2

Coat the shrimps in flour evenly, and fry until golden brown. Set aside.

Step 3

In the same pan, sauté prawn heads and golden oyster mushrooms with curry leaves, garlic, ginger, chilli padi, fish sauce and onions until fragrant. Add water to deglaze the pan, and let the mixture simmer for about 5 minutes on high heat. Remove the prawn heads and discard.

Step 4

Add the mashed pumpkin and salted egg yolk into the mixture and combine well. Finally, add the fried shrimps and stir until well coated. Serve hot with crystal lettuce.