Shrimp Rice Noodle Rolls in 25 Minutes

Instructions:

1. In a large bowl, whisk together rice flour, cornstarch, salt, and water until the batter is completely smooth and free of lumps. Stir in the neutral oil.
2. Toss the peeled shrimp with salt, white pepper, and sesame oil. Let the shrimp marinate for 5 minutes.
3. Bring water to a boil in a steamer. Use a pastry brush to generously grease the steaming tray with oil.
4. Pour a thin layer of batter (approximately 1/4 inch thick) into the greased tray.
5. Cover and steam on high heat for 3 to 5 minutes until the batter transforms from milky white to a translucent, glossy appearance and no longer sticks to the touch.
6. Carefully slide the steamed sheet onto an oiled cutting board or plate using a scraper.
7. Place 3 to 4 shrimp in a neat row along the edge of the noodle sheet and roll the sheet tightly around the shrimp.
8. Whisk together light soy sauce, sugar, sesame oil, and water to create the drizzle sauce.
9. Drizzle the sauce over the rolls and garnish with thinly sliced spring onion.