Steamed Okra Stuffed
Savory Shrimp Mince

Elegant and healthy, these okra pods are carved into decorative pouches and filled with a bouncy shrimp mousse, finished with a delicate umami glaze.

Ingredients

• 8-10 pieces fresh okra
• 200 g shrimp meat
• 1 tbsp minced scallion
• 1 tsp minced ginger
• 1 tbsp cooking wine
• 1 tsp Matsutake essence
• 1 tbsp cornstarch
• to taste white pepper
• 2 tbsp Matsutake white soy sauce
• optional cooking oil and salt for blanching

Instructions

1. 1Prep the okra

   

   Start by trimming the tops of the okra pods flat. Using a small, sharp knife, carefully score the edges into thin vertical strips while keeping them attached to the base. This creates the decorative petals that will later hold the shrimp filling.

   Tip: Choosing straight, uniform-sized okra pods will make them much easier to score and stuff later on.
2. 2Remove the seeds

   

   Gently pull out the inner core and the white seeds from the center of the sliced okra pod. Work carefully to ensure the outer green strips remain intact and attached to the bottom, creating a hollow center.

   Tip: If the seeds are stubborn, you can use the tip of a small spoon to gently scrape the interior walls clean.
3. 3Prepare the shrimp filling

   

   Mince the shrimp meat and place it in a white bowl. Add the scallions, ginger, cooking wine, Matsutake essence, cornstarch, and a pinch of pepper. Use chopsticks to stir the mixture vigorously in one direction until it becomes sticky and well-emulsified.

   Tip: Stirring in a single direction is the secret to getting a bouncy, professional Q texture in your shrimp balls.
4. 4Blanch the okra

   

   Bring a pan of water to a rolling boil and add a splash of oil and a pinch of salt. Briefly blanch the prepared okra strips. This step softens the fibers so they can be wrapped easily and locks in the vibrant green color.

   Tip: The oil and salt are essential for keeping the vegetables bright; without them, the okra may turn a dull olive green.
5. 5Stuff the okra

   

   Roll the prepared shrimp mince into small, uniform balls. Place a shrimp ball into the center of each blanched okra pod, pulling the green strips up and around the meat to secure it in place.

   Tip: Wet your gloved hands slightly before rolling the balls to keep the sticky shrimp paste from sticking to your fingers.
6. 6Steam until tender

   

   Arrange the stuffed okra on a heat-resistant plate, spreading the green strips slightly for an artistic presentation. Once the water in your steamer reaches a rolling boil, place the plate inside and steam for exactly 8 minutes until the shrimp is opaque and firm.

   Tip: Do not overcook the dish; 8 minutes is just enough to cook the shrimp through while keeping it juicy and the okra tender.
7. 7Garnish and season

   

   Carefully remove the plate from the steamer. While the dish is still piping hot, drizzle the Matsutake white soy sauce over the okra pieces. This allows the seasoning to penetrate the shrimp and vegetable for a clean, savory finish.

   Tip: For the best presentation, drizzle the sauce just before serving so the okra maintains its vibrant green color.

Storage & Reheating

Burn It Off

Frequently Asked Questions