Recipes
Shrimp Dimsum with Red Curry Sauce
Ingredients
Minced shrimp
300g
Finely diced lotus root
30g
Light soy sauce
10g
Sugar
8g
Oyster sauce
15g
Cornstarch
10g
Egg white
1 egg
Sesame oil
10g
Spring roll wrappers
3 sheets
Vegetable oil
for frying
J-Lek Red Curry Paste
30g
Salt
2g
Curry powder
1g
Fine chili powder
1g
Mayonnaise
80g
Red spur chili
for garnish
Sliced leek
for garnish
Red Curry Paste
Available size: 195g
Step-by-Step Directions
Step 1
In a mixing bowl, combine the minced shrimp, diced lotus root, light soy sauce, sugar, oyster sauce, cornstarch, egg white, and sesame oil. Knead the mixture together until it becomes smooth and sticky, then set aside.
Step 2
Slice the spring roll wrappers into thin strips and set aside.
Step 3
Take the prepared shrimp mixture and form it into round balls. Roll each ball in the shredded spring roll wrappers, pressing gently so the strips adhere evenly all around the shrimp balls.
Step 4
Deep-fry the coated shrimp balls over medium heat until they are fully cooked and golden brown. Remove from the oil and set aside to drain.
Sauce Instructions
Step 1
Heat a pan over medium heat. Add oil and the curry paste. Stir-fry until the curry paste is fragrant, then turn off the heat.
Step 2
Mix the stir-fried curry paste into the mayonnaise. Season with salt, sugar, curry powder, and fine chili powder.
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