Ingredients:

  • 1 cup (130g) rice flour
  • 1/4 cup (32g) cornstarch
  • 1 3/4 cups (415ml) water
  • 1 tbsp (15ml) vegetable oil
  • 1/4 tsp (1.5g) salt
  • 1/2 lb (225g) raw shrimp, peeled and deveined
  • 1 tsp (5g) cornstarch
  • 1/2 tsp (2.5g) salt
  • 1/4 tsp (1g) white pepper
  • 1 tsp (5ml) sesame oil
  • 3 tbsp (45ml) light soy sauce
  • 1 tbsp (15ml) dark soy sauce
  • 2 tbsp (25g) granulated sugar
  • 1/2 cup (120ml) water
  • 1 tsp (5ml) sesame oil

Instructions:

  1. Whisk together the rice flour, cornstarch, salt, and water until smooth. Stir in the vegetable oil. Pass the mixture through a fine mesh strainer to remove any clumps and let the batter rest for 10 minutes.
  2. Heat your steamer until boiling. Pour a thin layer of batter (about 1/4 inch thick) onto a preheated flat heat-proof tray. Cover and steam for 2–3 minutes until the surface is set and no longer tacky, then carefully lift the tray out.
  3. Lay a small handful of marinated shrimp (mixed with cornstarch, salt, white pepper, and sesame oil) in a line across the center of the steamed sheet. Using a lightly oiled silicone scraper, gently roll the noodle sheet around the shrimp into a tight cylinder.
  4. Simmer light soy sauce, dark soy sauce, sugar, water, and sesame oil in a small pan over medium heat until the sugar dissolves and the sauce thickens. Slice the rolls into 2-inch segments and pour the warm glaze over the top.