Water-milled rice flour 100 grams
Wheat starch 30 grams
Fresh shrimp 200 grams
Scallion 20 grams
1. Prepare all ingredients.
2. Mix water-milled rice flour, wheat starch, and a pinch of salt evenly. Add water equivalent to 1.2 times the weight of the mixed flours, and stir thoroughly until a smooth batter without lumps is formed.
3. Remove the heads, shells, and veins from the shrimp, then cut into small pieces. Marinate with salt, light soy sauce, cooking wine, and white pepper for 20 minutes. Finely chop the scallion and set aside.
4. Mince garlic and scallion. Prepare a sauce by mixing 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon cooking wine, and 2 tablespoons water mixed with cornstarch.
5. Heat oil in a pan over medium heat. Add minced garlic and white part of scallion, stir-fry until lightly browned and fragrant.
6. Pour in the prepared sauce and cook until thickened. Remove from heat and use as dipping sauce for the rice noodle roll.
7. Pour one spoonful of rice milk into the pizza pan.
8. Bring water to a boil in a steamer, place the pizza pan with rice milk into the steamer.
9. After three minutes, remove the pan and immerse it in cold water.
10. Peel off the rice noodle sheet.
11. Place shrimp and chopped scallions on top of the steamed rice noodle sheet.
12. Return the noodle sheet to the steamer and steam for two minutes.
13. Remove the steamed shrimp rice noodle rolls, roll them up, cut into small sections, and plate.
