Ingredients
2 packs Emerald Shrimp Paste (300g)
4 – 5 slices Lotus Root (finely chopped)
2 stalks Spring Onions (finely chopped)
3 tbsp Corn Flour
1 tsp Chicken Powder
½ tsp Salt
½ tsp Pepper
10 – 12 sheets Popiah Skin (cut into thin strips)
Oil For Deep Frying
MALA CREAM SAUCE
4 tbsp Mayonnaise
3 – 4 tsp Mala Oil
Method
- Combine shrimp paste, chopped lotus root, chopped spring onions, corn flour, chicken powder, salt and pepper in a bowl. Mix until evenly combined and sticky.
- Scoop 1 tablespoon of the mixture and coat each thin strip of popiah skin, pressing to adhere.
- Deep fry in heated oil in a pot until golden brown and crispy (2–4 minutes). Remove and drain on paper towels.
- For the mala cream, mix mayonnaise and mala oil until smooth.
- Serve the shrimp dim sum with mala cream sauce. Enjoy!