Скачать или смотреть MALA CREAM SHRIMP | mala cream shrimp | IICCM College of Culinary Arts

Mala Cream Shrimp (Culinary Class Wars Style)
PRATIK BENGAL

Ingredients - Shrimp Filling:
250–300g shrimp, peeled and finely chopped
1/2 cup water chestnuts or lotus root (finely chopped)
1/4 tsp garlic powder
1/4 tsp salt
1 pinch MSG (optional)
1 tsp sesame oil
1/2 tsp cornstarch
Spring roll wrappers (cut into thin strips)
Oil for deep frying
Ingredients - Mala Cream Sauce:
1 shallot, finely minced
1 pint (approx. 473 ml) heavy cream
2–3 tbsp Sichuan chili oil (adjust to taste)
Optional: pinch of Sichuan peppercorn powder

Method:
Prepare the Sauce: Sauté shallot in a little oil until soft. Add cream and simmer gently. Stir in chili oil and reduce until thick and creamy. Strain for smoother texture if desired.
Make Shrimp Filling: Mix chopped shrimp, water chestnuts, garlic powder, salt, MSG, sesame oil, and cornstarch.
Shape: Take 1 tbsp filling and cover completely with thin strips of spring roll wrapper to form a ball.
Fry: Heat oil to 175°C (350°F). Fry for 2–3 minutes per side until golden and crispy. Drain on paper towel.
Serve: Spread mala cream sauce on plate and place crispy shrimp on top. Garnish with extra chili oil if desired.

Chef Tips:
Do not overcook shrimp to keep them juicy.
Ensure filling is fully covered before frying to prevent oil splatter.
Adjust chili oil depending on spice tolerance.
For restaurant-style plating, swipe sauce on plate and place shrimp upright.

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