Mala cream prawn dim sum

Mala Cream Prawn Dim Sum

Ingredients:
5 large tiger prawns (peeled and deveined)
3 thin slices of lotus root
15g spring onions (chopped)
A pinch of pepper
1/3 tsp salt
1/2 tbsp oyster sauce
1 egg white
1 tbsp cornstarch (use more if the mixture is too runny)
1 tsp sesame oil
8 sheets of spring roll pastry (thinly sliced)
5 tbsp mayonnaise
1 tbsp mala oil
3 tbsp sugar syrup
Instructions:
Prepare the prawns
Peel and devein the tiger prawns.

1.Chop ingredients
Place the prawns, lotus root, and spring onions in a food processor and finely chop to your desired texture.

2.Mix filling
In the chopped mixture, add oyster sauce, salt, egg white, cornstarch, and sesame oil. Mix well until combined.

3.Slice the pastry
Thinly slice the spring roll pastry sheets as finely as possible.

4.Assemble dim sum
Place 1 spoonful of the prawn mixture onto each slice of pastry and carefully shape it into a dim sum.

5.Fry the dim sum
Preheat oil to 175°C (350°F) and fry the dim sum for about 3-3.5 minutes until golden and crispy.

6.Make the mala sauce
In a bowl, mix the mayonnaise, mala oil, and sugar syrup until smooth.

7.Plate and serve
Spread the mala sauce onto a plate, then place the fried dim sum on top for serving.

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