Mala Cream Shrimp Queen Dimsum

Ever tried something so good that it makes you want to do a little dance? Well, get ready! This Mala Cream Shrimp Queen Dimsum recipe is exactly that. It’s a mix of crispy, savory shrimp dim sum with a creamy, spicy mala kick. Think of it as a party in your mouth!

I was inspired by Chef Jung Ji Sun’s awesome creations in Culinary Class Wars, but I wanted to make something super easy for us home cooks. And guess what? I did it! This recipe is perfect as an appetizer or a snack. Trust me, it will impress!

Recipe Overview: What’s the Deal?

So, what’s this Mala Cream Shrimp Queen Dimsum all about? It’s where cultural history meets modern fun. The prep time? Just 20 minutes. Cook time? About 10 minutes. Boom! A quick, impressive treat is ready. This recipe serves two, but don’t worry, I’ll show you how to make more.

Beginner cook? No problem! I made this recipe super simple. You only need basic kitchen stuff. And if you don’t have fancy tools? I’ve got alternatives for you.

Want to prep ahead? Go for it! Make parts of this dish ahead of time. This Homemade Mala Cream shrimp queen dimsum will become your new favorite, I promise.

Prep and Cook Time

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: About 30 minutes

Servings and Scaling Tips

This recipe makes enough for two people. Want to feed a crowd? Here’s how to scale it:

Ingredient	For 2 Servings	For 4 Servings	For 6 Servings
Shrimp Meat	100g	200g	300g
Spring Roll Pastry	4 sheets	8 sheets	12 sheets
Ginger	½ tsp	1 tsp	1 ½ tsp
Garlic	½ tsp	1 tsp	1 ½ tsp

Just adjust the other ingredients the same way. Super easy, right?

Difficulty Level

I’d say this recipe is easy to medium. The steps are simple, but wrapping the dim sum might take a little practice. Don’t sweat it! You’ll get the hang of it.

Equipment Needed

Here’s what you’ll need:

• Chopping board
• Sharp knife
• Mixing bowls
• Frying pan or wok
• Slotted spoon
• Paper towels

Don’t have a wok? No worries! A big frying pan works just as well.

Make-Ahead/Meal Prep Options

• Shrimp Mixture: Make it a day ahead and keep it in the fridge.
• Mala Cream: This can also be made ahead and stored in the fridge.
• Pastry Shredding: Shred the spring roll pastry and store it in an airtight container.

Ingredients: What You’ll Need

The Full List

Here’s everything you need to make this Mala Cream Shrimp Queen Dimsum recipe:

• 100g shrimp meat, minced
• 4 sheets spring roll pastry, shredded
• ½ teaspoon ginger, chopped
• ½ teaspoon garlic, chopped
• Spring onion, chopped
• ½ piece shallot, chopped
• 1 tablespoon egg white
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• 1 piece red chili
• Soybean oil for frying

For the Sauce:

• 1 teaspoon chili flakes
• 1 teaspoon garlic, chopped
• 1 teaspoon ginger, chopped
• 1 teaspoon sugar
• 1 teaspoon shallot, chopped
• ½ teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon spring onion
• ½ cup warm soybean oil
• ½ cup heavy cream
• Salt & pepper to taste
• ⅓ teaspoon MSG (optional)

Possible Swaps

• Shrimp: Chicken or tofu if you’re going vegetarian.
• Spring Roll Pastry: Wonton wrappers cut into strips.
• Soy Sauce: Tamari for a gluten-free option.
• Heavy Cream: Coconut cream if you’re dairy-free.

Ingredient Quality: Keep It Fresh!

Fresh shrimp is always best, but frozen works too. Just make sure to thaw it and pat it dry. For the spring roll pastry, go for the thin, delicate sheets.

Prep Notes

• Mince the shrimp finely. Trust me, it makes a difference.
• Chop all those aromatics (ginger, garlic, shallots) finely too.
• Shred the spring roll pastry into thin strips.

Step-by-Step: Let’s Get Cooking!

Alright, let’s get cooking! This Mala Cream Shrimp Dimsum is all about big flavors and crispy goodness. I’ll walk you through it!

Making the Shrimp Filling

First, let’s get our shrimp filling perfect. In a bowl, mix the minced shrimp, ginger, garlic, spring onion, and shallot. These will make our dim sum smell amazing. Now, add the egg white to bind it all together.

Next, add soy sauce, oyster sauce, rice vinegar, and a little sesame oil for that nutty taste. Season with salt, pepper, and a pinch of MSG if you want to be a little adventurous. It really makes it pop!

Mix it all gently. You want it to stick together, but not be too heavy. It should be a bit sticky. Set this aside. We’re almost there!

Wrapping the Dim Sum: The Fun Part!

Time to wrap these little bombs of flavor! Take a spoonful of the shrimp mix and make it into a ball. Not too tight, keep it light. Now, get those shredded spring roll pastry strips.

Roll the shrimp ball in the pastry, making sure it’s all covered. The more pastry, the crispier it will be! Gently press the pastry onto the shrimp so it sticks. These strands will turn golden in the fryer. Repeat until all the shrimp is used up. Think of it as making tiny masterpieces!

Frying: Sizzle Time!

Get ready for that awesome sizzle! Heat your soybean oil in a pan or wok over medium heat. You want the oil hot enough to crisp the pastry fast, but not so hot it burns before the shrimp cooks.

Here’s a trick: Drop a pastry strip into the oil. If it bubbles and turns golden in seconds, you’re good to go!

Carefully put the wrapped shrimp balls into the hot oil. Don’t put too many in at once. This can lower the oil temp and make them soggy. Fry them for 3-4 minutes, turning them until they’re golden brown and crispy. Watch them closely! They can burn fast.

Once they’re golden, use a slotted spoon to take them out and put them on a plate with paper towels. This will soak up extra oil, so they stay crispy. Listen to that crunch!

Making the Mala Cream Sauce: The Magic Touch

Time to make the sauce that will bring it all together. In a small pan, heat your soybean oil over medium heat. Add chili flakes, garlic, ginger, shallot, and spring onion. Cook for about a minute, until it smells amazing. Don’t burn the garlic! It can turn bitter. Keep it moving!

Add sugar, salt, soy sauce, and rice vinegar. Stir it well. The sugar will balance the spice, and the soy sauce and rice vinegar add flavor. Pour in the warm soybean oil and heavy cream. Stir it constantly to make a smooth sauce. Let it simmer for 2-3 minutes, until it thickens a bit. As it simmers, the sauce will become creamy and delicious.

Taste it and add more seasonings if you want. More chili flakes for heat? More soy sauce for flavor? Make it your own! It should be spicy, savory, sweet, and creamy – perfect for our crispy shrimp dim sum.

Plating: Make It Look Good!

Everything’s cooked, so it’s time to plate it and impress everyone! Put the fried Mala Cream Shrimp Queen Dimsum on a plate. Drizzle that amazing mala cream sauce over them. Make sure each dim sum is covered in that spicy, creamy goodness.

For extra flair, add sliced spring onion and a sprinkle of red chili flakes. The green and red will pop against the golden dim sum and creamy sauce. Serve right away and watch everyone enjoy these little bites of joy!

Pro Tips:

• Make sure the oil is hot enough before frying. Use a thermometer!
• Don’t put too many in the pan at once.
• Taste the mala cream sauce and adjust it to your liking.
• For extra crispy dim sum, fry them twice. Fry them once, let them cool, then fry them again for a few minutes before serving.
• If the mala cream sauce is too thick, add a little milk or cream.
• Add a drizzle of chili oil for extra spice and shine.
• Serve them right away to enjoy the crispy dim sum and creamy sauce.

Variations & Customization: Make It Your Own!

Dietary Stuff

• Gluten-Free: Use tamari instead of soy sauce.
• Dairy-Free: Use coconut cream instead of heavy cream in the sauce.
• Vegetarian: Use tofu or mushrooms instead of shrimp.

Spice It Up (or Down)

Add more or less chili flakes to the mala cream sauce to control the spice level.

Fancy vs. Simple

For a fancy version, use high-quality shrimp and add edible flowers. For a simple version, use frozen shrimp and skip the fancy stuff.

Seasonal Twists

In the summer, add a squeeze of lime juice to the mala cream sauce for a fresh twist. In the winter, add a pinch of ground ginger to the shrimp filling for warmth.

Serving & Storage: What to Do with Leftovers?

Plating Ideas

Serve the dim sum on a nice plate and drizzle with the mala cream sauce. Add fresh herbs and chili flakes for color.

Side Dishes

• Steamed rice
• Asian slaw
• Pickled vegetables

Storage Tips

Store leftover dim sum in an airtight container in the fridge for up to 2 days. Store the mala cream sauce separately.

Reheating

Reheat the dim sum in the oven or air fryer to keep them crispy. Reheat the mala cream sauce gently on the stove or in the microwave.

Make-Ahead and Freezing

You can freeze the uncooked dim sum for up to 1 month. Put them on a baking sheet and freeze until solid, then put them in a freezer bag. Fry them straight from frozen, but add a few minutes to the cooking time.

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