Fried Shrimp Dumplings with Mala Cream Sauce | Linna Eats
Fried Shrimp Dumplings with Mala Cream Sauce
50 mins prepServes 3
Inspired by The Dim Sum Queen, this recipe features crispy fried shrimp dumplings paired with a rich and spicy Mala Cream Sauce. The Mala Cream Sauce is described as a new addiction, making this a must-try dish for fans of Asian cuisine with a kick.
1. Blend mayo, Mala soup base & set aside (add chili oil or pepper flakes for extra spice).
2. Layer 8 sheets of eggroll wrappers on top of each other & fold into thirds.
3. Thinly slice the wrappers; once complete, separate the wrappers and set aside.
4. Separate the whites from the green onions, chop the whites and set aside.
5. Take the green onions and shred. Add the shredded onions to the ice bath.
6. Finely chop the lotus roots.
7. To a food processor add the shrimp, lotus roots, 1.5 tbsp of oil, cornstarch & pulse for 10-15 seconds.
8. Remove from the food processor & add the whites of the green onions, granulated chicken bouillon, white pepper, sugar, garlic powder, shaoxing wine, seasoning sauce, cornstarch, MSG (mix well).
9. Lather oil into hands, & create a sphere from the shrimp paste (approximately 2-3tbsps).
10. Gently toss the shrimp balls with the shredded wrappers & set aside.
11. Set oil on medium high heat.
12. Gently add the shrimp balls to the fryer and lay on its side.
13. Turn and keep the ball formed on its side.
14. Fry for approximately 4-5 mins.
