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Mala Cream Sauce Shrimp Dim Sum

Mala Cream Sauce Shrimp Dim Sum (Inspired by Culinary Class Wars)

by Jerome Lam

·

May 09, 2025

Inspired by the drama of Culinary Class Wars and the pressure of Mother’s Day, this dish is a personal take on dim sum. Built not from tradition, but from instinct.

Finely chopped prawns, crunchy lotus root, and garlic are wrapped in shredded wonton skins and crisped to golden perfection.

But the soul of the dish is in the mala cream sauce: a scratch-made blend of prawn head broth, Siu Siu chilli crunch, shallots, garlic, butter, and cream.

It’s hot. It’s rich. It’s deeply comforting.

This one’s for Mom.

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Mala Cream Sauce Shrimp Dim Sum

Rated 5.0 stars by 1 users

Category

Sides

Cuisine

Asian

Author:

Jerome Lam

Servings

2-3

Prep Time

25 minutes

Cook Time

20 minutes

Finely chopped prawns, crunchy lotus root, and garlic are wrapped in shredded wonton skins and crisped to golden perfection. But the soul of the dish is in the mala cream sauce: a scratch-made blend of prawn head broth, Siu Siu chilli crunch, shallots, garlic, butter, and cream.

Mala Cream Sauce Shrimp Dim Sum

Ingredients

Shrimp Dim Sum:

150g prawns/shrimp, finely chopped
100g lotus root, finely diced
2 cloves garlic, minced
10ml neutral oil
5ml sesame oil
5ml soy sauce for seafood
5g sugar
1 tsp cornstarch
10–15 wonton skins, thinly sliced (for coating)
Spring onions, thinly sliced (for garnish)

Mala Cream Sauce:

Prawn heads and shells (from above)
3 cloves garlic, minced
2 small shallots, minced
180ml water
Siu Siu chilli crunch, to taste
60–80ml cream
Salt, to taste
30g unsalted butter

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Directions

Make the Prawn Filling:

In a bowl, mix chopped prawns, lotus root, garlic, oils, soy sauce, sugar, and cornstarch.
Chill briefly to let flavors develop.

Prep the Wonton Coating:

Slice wonton skins into thin strips.
Coat small spoonfuls of the prawn mixture with wonton strips to form bite-sized dumplings.

Fry the Dim Sum:

Heat neutral oil in a pan.
Fry dumplings until golden and crispy on all sides.
Drain on paper towels.

Build the Mala Cream Sauce:

In a small pot, sauté garlic and shallots until fragrant.
Add prawn heads and shells. Cook until shells turn deep orange.
Add water and simmer for 10–15 minutes.
Strain out solids, return liquid to the pan.
Stir in butter, chilli crunch, and cream. Simmer until thickened.
Season with salt to taste.

Assemble:

Plate the crispy dim sum.
Spoon mala cream sauce generously over or beneath.
Garnish with sliced spring onions.

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