Mala Cream Shrimp
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Watch the original videoImported by Athanasia Nguyen on SeeMeCook
Inspired by Chef Jung Ji-sun on Netflix's 'Culinary Class Wars', this dish features crispy deep-fried shrimp balls wrapped in spring roll pastry and served with a rich, numbing Mala-infused cream sauce.
- Time
- 65 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, soy, fish, shellfish, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Shrimp Paste
- 5 g
- 15 g
- 5 g
- 5 g
Pickled Lotus Root
- 150 g
- 60 g
- 15 g
- 1 g
Mala Cream
- 40 g
- 15 g
- 180 g
- 10 g
Mala Oil
- 3 g
- 80 g
- 55 g
- 15 g
Garnish
Weights are estimates. Together, the ingredients weigh about 1.16 kg before cooking, which is about 580 g per serving.
Steps
Prepare the pickled lotus root by combining rice vinegar, white sugar, and a pinch of kosher salt in a small bowl. Add the small lotus root and let it pickle.
Prepare the shrimp paste by combining minced shrimp, pork fat, finely diced pickled lotus root, minced ginger, minced garlic, light soy sauce, sesame oil, Shaoxing wine, white sugar, cornstarch, kosher salt, and white pepper in a bowl. Mix thoroughly until the mixture becomes a tacky paste.
Roll the shrimp paste into 8-9 small balls.
Cut the spring roll wrappers into very thin strips. Wrap the shrimp balls in the strips until they are fully coated.
Deep fry the wrapped shrimp balls in oil until the wrappers are golden brown and crispy and the shrimp is cooked through. Set aside.
To make the Mala Cream, heat neutral oil in a pan over medium heat. Sauté minced garlic and shallots until fragrant.
Deglaze the pan with Shaoxing wine.
Pour in the heavy cream and a splash of fish sauce. Bring to a mild simmer.
Strain the cream mixture through a fine-mesh strainer into a clean bowl or pan to ensure a smooth texture.
Prepare the Mala Oil by combining Sichuan peppercorns, dried chili peppers, fermented black bean paste, Shaoxing wine, chili oil, and Chinese black vinegar. Simmer and strain if necessary to create a smooth oil.
Combine the Mala Oil with the strained cream sauce to create the Mala Cream sauce.
Plate the fried shrimp balls and drizzle or serve with the Mala Cream sauce. Garnish with sliced green onions and Thai bird's eye chilies.
Notes
The recipe is a recreation of Chef Jong Ji-sun's dish from the show Culinary Class Wars. The shrimp paste should be worked until it is tacky to ensure the balls hold their shape. Straining the cream sauce is essential for the professional 'dim sum' texture.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1455
- Protein
- 35 g
- Carbs
- 77 g
- Fat
- 106 g
- Fiber
- 8 g
Where the calories come from
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