Prepare the mushrooms: Clean the white button mushrooms, gently break off or cut the stems with a knife, ensuring that the caps remain intact and that the interior has enough space to hold the shrimp paste. Set the prepared mushrooms aside.

Stuff the shrimp paste: Fill a piping bag with the shrimp paste, then squeeze the shrimp paste into the mushroom caps, filling them as much as possible and smoothing the surface.

Make the sauce: In a small bowl, add 2 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp honey, and 1 tsp starch. Gradually add 150 ml of water while stirring with chopsticks or a whisk to mix evenly, ensuring all ingredients are fully combined to make the sauce.

Pan-fry and simmer: Heat a pan with oil over medium-low heat, then place the stuffed mushrooms with the shrimp paste side down. Pan-fry, turning the mushrooms occasionally, until the shrimp paste turns golden brown. Once the shrimp paste is golden, pour the prepared sauce evenly over the mushrooms and shrimp paste, then reduce the heat to low, cover the pan, and simmer for 3 minutes. This will allow the mushrooms and shrimp paste to absorb the flavor of the sauce, while the mushrooms release moisture, creating a flavorful broth.

Garnish and serve: After 3 minutes, remove the lid and check the sauce's consistency. If there is too much sauce, increase the heat slightly to reduce it. Finally, plate the stuffed mushrooms and shrimp paste, garnish with chopped scallions and black pepper, and serve.