Mala Cream Dim Sum

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What makes this dish so special?

What I love the most about the Mala Cream Dim Sum are:

  • The crunchy dim sum – the thin strands of spring roll pastry, when deep fried or air fried, become really crispy!
  • The mala cream sauce – it’s numbing, spicy yet creamy. Perfect for fried food!
  • The addition of lotus root with prawn filling – this adds more texture to the prawn mousse. 

There are several ways you can make the mala cream sauce.

 

One way is the mix thickened cream (I used dollop cream from the supermarkets) with lao gan ma chilli oil. You can use any chilli oil you like. 

 

If you’re pressed for time, or can’t purchase thickened cream, I’d recommend replacing the cream with mayonnaise. I’d highly recommend Japanese kewpie mayonnaise for its creamier, and less tangy taste. But you could use any mayo you’ve got.

Raw prawns and lotus root are combined to make the prawn mousse filling. The binding agents are corn starch and egg white.

 

The addition of sesame oil, chicken bouillon powder and white pepper really add a dim sum taste to this filling. If you don’t have white pepper, I wouldn’t recommend adding black pepper. It just doesn’t taste the same. 

 

I used a small food processor to blend the prawn mousse, but you can chop it up and mix by hand. 

Probably one of the most important steps – the spring roll pastry needs to be chopped as thinly as possible. 

 

Try to keep them all consistent, so they have a consistent texture and crunch when you deep fry them. 

 

The thinner, the crispier the texture and easier it sticks onto the prawn mousse balls.

I found it tricky to roll the prawn mousse ball into the spring roll pastry.

 

One tip I have is to make the prawn mousse ball on the smaller size, because once it gets covered in pastry, it becomes really big! 

I also recommend attaching as much pastry on the prawn ball as possible. This adds more crunchy texture.

You can garnish the dish with some julienned scallions/green onions and even some sliced chillies. 

Anna

Mala Cream Dim Sum

Inspired by chef Jung Ji Sun's mala cream dim sum from Culinary Class Wars S1. Bringing Netflix dishes to your home!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2
Course: Snack
Cuisine: Chinese
Ingredients Method Video

Ingredients
  

Mala cream sauce
  • 3 tbsp heavy cream whipped to soft peaks (alternatively, use dollop cream as is)
  • 3 tbsp sichuan mala chilli oil
Dim sum filling
  • 250 g raw prawns
  • 100 g lotus root thawed if frozen
  • 2 tbsp Sesame oil
  • 1 tsp White pepper
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp chicken bouillon powder
  • 1.5 tbsp corn starch
  • 1 egg white
Batter
  • 10-15 sheets spring roll pastry defrosted

Method
 

Make the mala cream sauce
  1. Mix the chilli oil and heavy cream together.
  2. Place in the refrigerator to let the flavours mingle
Make the dim sum filling
  1. In a food processor, blend the lotus root into small pieces. Remove and set aside.
  2. In a food processor, add in the prawns, all the seasoning and egg white. Blend until it becomes a paste.
  3. Add the lotus root pieces into the prawn mixture. Mix well.
Batter up and fry
  1. Using a knife, cut the spring roll pastry into very fine strips.
  2. Scoop 1/2 tbsp of prawn & lotus root paste into a lot of shredded spring roll pastry
  3. Gently roll your paste into the pastry and use your fingers to mold into a ball
  4. Heat up 2 cups of oil in a pot, then deep fry your prawn balls until golden brown (~3mins)
Assemble and serve
  1. To serve, add mala cream on a plate, then place the shrimp balls on top.
  2. Garnish with finely chopped spring onions and chilli (optional).

Video

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