Hi everyone and welcome to Omamakase ☺️
In continuation of the previous Mapo Tofu video which was inspired by Culinary Class Wars / Netflix, our family was also curious about the Mala Cream Shrimp Dim Sum. That led me to make the crunchy shrimp dim sum for this video. We’re not used to the spicy mala sauce so we used the sriracha mayo instead which went perfectly with the shrimp dim sum.
It came out much better than I expected. Again, my family loved them since the shrimp dim sums came out so crunchy with the super thin spring roll wrapper slices. I really hope you will try making this for your friends and family. I’m very confident that they will enjoy it!!
Please leave a comment and I’d be happy to answer any questions.
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15 Comments
Wow 😋
looks delicious and beautiful
❤❤❤
I always enjoy your videos! Thank you for another delicious recipe ❤😋❤
Good Work bro
I just watched it today an dwanted to make it too
Thanks
hi.. your new friend here 😃👋 I really enjoy your video, and the recipe is easy to follow. thanks for sharing it with us..
do you know what i should substitute with lotus roots?
How to make the mala sauce?😊 You did not show…😊
I really want to try this but I'm allergic to shrimp 😭😭😭
Hello new subscriber I’ll be making that today thank you so much for the recipe and sharing it with everyone!!!❤❤
Thank you so much ❤😊
Amazing, can you please make othrr recipes from this show too.
What is still unclear is that in every post about this delicious recipe, there is no further mention of how much ground Pork to add to the Shrimp Mixture. Although Ground Pork was mentioned on the Culinary Class Wars show when this dish was introduced. Does anyone have more info on adding the ground Pork, how much,etc?