Stuff'd Starter Combo Recipe

Prepare mushrooms and prawns

Preheat oven to 200°C (400°F). Wipe mushrooms clean and remove stems to create a small cavity. Pat prawns dry with paper towel, leaving tails intact. If prawns are large, butterfly them by slicing lengthwise through the back (don’t cut all the way through) so they can sit on top of mushroom caps.

Make filling

In a small bowl combine softened cream cheese, grated Parmesan, minced garlic, chopped parsley, lemon zest, salt and black pepper. Mix until smooth and well combined.

Assemble

Spoon about 0.5 tablespoon of the cream cheese mixture into each mushroom cavity. Place one prepared prawn on top of each stuffed mushroom, pressing gently so prawn adheres to the filling. Brush each prawn and mushroom with a light coating of olive oil (use about half of the olive oil).

Bake

Arrange the stuffed mushrooms on a rimmed baking sheet or small baking dish. Bake in the preheated oven for 10–12 minutes, until mushrooms are tender and prawns are opaque and firm (internal temperature ~63°C/145°F). In the last minute of baking, brush melted butter over the prawns for gloss and extra flavor.

Finish and plate

Remove from oven and let rest 1–2 minutes. Sprinkle with a pinch of extra chopped parsley and a small grind of black pepper. Transfer 6 mushroom-stuffed prawns to a serving plate.

Prepare shrimp

Pat the 4 shrimp dry. In a shallow bowl whisk together flour, cornstarch, salt and black pepper. Dredge each shrimp lightly in the flour mixture, shaking off excess.

Pan-fry shrimp

Heat vegetable oil in a skillet over medium-high heat. When oil shimmers, add shrimp in a single layer (work in a single small batch so they don’t overcrowd). Fry 1–1.5 minutes per side until golden and just cooked through. Remove to a paper towel–lined plate to drain.

Make firecracker sauce

In a small bowl whisk together mayonnaise, sweet chili sauce, sriracha, honey and rice vinegar until smooth and slightly glossy. Taste and adjust heat/sweetness to preference.

Coat shrimp

While shrimp are still warm, toss them in the firecracker sauce until evenly coated (reserve a little sauce for drizzling if desired).

Garnish

Transfer 4 coated shrimp to the serving plate. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges for squeezing over the shrimp.

Arrange the 6 prawn-stuffed mushrooms and 4 firecracker shrimp attractively on a single plate or sharing board. Scatter microgreens or mixed salad leaves around for contrast. Add remaining parsley as a light garnish. Serve immediately with lime wedges on the side.