Mala Cream Shrimp Dim Sum

Serving 4
Preparation Time 15 mins
Skill Easy
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
  1. 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.
  2. Scoop 1 tablespoon of the mixture and coat each thin strip of popiah skin, pressing to adhere.
  3. Deep fry in heated oil in a pot until golden brown and crispy (2–4 minutes). Remove and drain on paper towels.
  4. For the mala cream, mix mayonnaise and mala oil until smooth.
  5. Serve the shrimp dim sum with mala cream sauce. Enjoy!
Browse Recipes