Mix the chilli oil and heavy cream together.

Place in the refrigerator to let the flavours mingle

In a food processor, blend the lotus root into small pieces. Remove and set aside.

In a food processor, add in the prawns, all the seasoning and egg white. Blend until it becomes a paste.

Add the lotus root pieces into the prawn mixture. Mix well.

Using a knife, cut the spring roll pastry into very fine strips.

Scoop 1/2 tbsp of prawn & lotus root paste into a lot of shredded spring roll pastry

Gently roll your paste into the pastry and use your fingers to mold into a ball

Heat up 2 cups of oil in a pot, then deep fry your prawn balls until golden brown (~3mins)

To serve, add mala cream on a plate, then place the shrimp balls on top.

Garnish with finely chopped spring onions and chilli (optional).