Description
A simple recipe for a dim sum favorite: shrimp rice rolls. This version doesn’t require a steamer—just a large frying pan or skillet with a lid. Enjoy fresh, delicious, plump shrimp rolls with a sweet soy sauce, made right at home.
Ingredients
Units
Scale
Shrimp Marinade
- 9 shrimp large (21/25 size or smaller)
- 1/8 teaspoon baking soda
- 1/8 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon msg
- Pinch ground white pepper
- 1/2 teaspoon sesame oil
- 1 teaspoon corn starch
Rice Batter
- 1/2 cup rice flour (non-glutinous)
- 1 tablespoon potato starch
- 1 tablespoon wheat starch
- 1 tablespoon corn starch
- 1 tablespoon neutral or sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon msg
- 1 1/4 cups water
Sweet Soy Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon granulated sugar
- 3 tablespoons water
- 1/4 teaspoon msg (optional)
Instructions
- Prepare the Shrimp. Peel and devein the shrimp, if needed. Toss them with baking soda, sugar, salt, msg, ground white pepper, sesame oil and corn starch. Set this aside while you make the batter. It should only take about 10 minutes to tenderize the shrimp.
- Make the Batter. In a mixing bowl, combine rice flour, potato starch, wheat starch, corn starch, salt, msg, neutral oil, and water. Whisk until smooth. Let the batter rest for 15 minutes to bloom.
- Make the Rice Noodles. Heat a non-stick skillet (11 inches) over medium low and lightly grease it with neutral oil. Pour about ⅓ cup of batter into the skillet, swirling to create a thin, even layer. Place three marinated shrimp in the middle of the batter. Cover with a lid and steam for 2 minutes until the rice sheet is translucent and cooked through. Fold both sides of the rice sheet in, encasing the shrimp. Lift up the pan and gently slide the shrimp rice roll onto a plate. Repeat with the remaining batter and shrimp.
- Make the sweet and savory soy dipping sauce. Combine everything into a small skillet and heat it on the stove top until it comes to a boil and sugar has melted. Turn off heat.
- Serve: When ready to serve, drizzle the sauce over the shrimp rice rolls—use as much or as little as you like and enjoy.
- Prep Time: 30 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian, Chinese