Mala Cream Shrimp Dim Sum
These easy fried shrimp dumplings are addictively crunchy with just the right amount of spice. Make these Mala Cream Dim Sum inspired by the “Queen of Dim Sum” on Culinary Class Wars!
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Servings: 16 pieces
Equipment
- food processor (optional)
Ingredients
Shrimp Dim Sum
- 8 oz shrimp
- ½ cup water chestnuts
- ¼ tsp garlic powder
- ¼ tsp OSMO Flakey White Sea Salt
- 1 pinch MSG
- 1 tsp sesame oil
- ½ tsp cornstarch
- 1 pack spring roll wrappers about 10 sheets
- dried chili peppers for garnish
Mala Cream Sauce
- 1 shallot minced
- 1 pint heavy cream
- 1 jar Fly By Jing Sichuan Chili Crisp or other Sichuan chili oil. Adjust to spice preference.
Instructions
Make Mala Cream Sauce
- In a saucepan, heat with oil over medium heat.
- Saute shallots until fragrant and softened.
- Add cream.
- Bring the sauce to a boil. Then lower the heat and mix in the chili oil.
- Reduce for about 10-15 minutes until the sauce is thickened, stirring occasionally to prevent burning.
- Remove from heat and let cool.
- Strain before serving.
Make Shrimp Dim Sum
- Separate the spring roll wrappers, about 10 pieces. Working with a few at a time, fold the wrappers into thirds and then finely cut them into ribbons. Use your fingers to gently separate and fluff them.
- Roughly chop the shrimp and water chestnuts. Alternatively, pulse in a food processor.
- In a bowl, combine shrimp, water chestnuts, garlic powder, salt, MSG, sesame oil, and cornstarch.
- Take 1 tbsp of filling and cover with spring roll ribbons. Gently press to hold it all together, making sure the dumpling has no exposed filling.
- Fry at 350F / 176 C for 2 min on each side, until golden.
- Place the dumplings on a drying rack to cool and allow the excess oil to drip.
Serving
- On the serving plate, place a dollop of sauce for each piece of shrimp dim sum.
- Place one shrimp dim sum on top of each dollop.
- Garnish with dried chili peppers.
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