Ingredients:

  • 1 cup (120g) rice flour
  • 1/2 cup (60g) cornstarch
  • 1 1/2 cups (350ml) water
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vegetable oil
  • 1/2 lb (225g) raw shrimp, peeled and deveined
  • 1 tbsp (15ml) sesame oil
  • 1/4 tsp (1.2g) white pepper
  • 1 pinch (0.5g) salt
  • 2 stalks (10g) green onion, finely sliced
  • 1/4 cup (60ml) light soy sauce
  • 2 tbsp (30g) brown sugar
  • 1 tbsp (15ml) water
  • 1 tsp (5ml) sesame oil

Instructions:

  1. Whisk together the rice flour, cornstarch, salt, and water in a bowl until completely smooth and free of lumps. Stir in the vegetable oil and let the batter rest for 10 minutes to allow the flour to fully hydrate.
  2. Lightly grease a non-stick steaming tray. Pour a thin layer of batter (about 1/8 inch thick) into the tray. Steam on high heat for 2-3 minutes until the batter transforms from opaque to a translucent, gelatinous sheet.
  3. Carefully lift the edge of the noodle sheet. Place 2-3 seasoned shrimp and a pinch of green onions at one end. Using a spatula, gently roll the sheet over the filling, keeping the tension tight.
  4. Slice each roll into 2-inch segments. In a small saucepan, simmer the light soy sauce, brown sugar, water, and sesame oil over medium heat until the sugar dissolves and the sauce thickens slightly. Drizzle the warm glaze over the rolls.