Steamed Vermicelli Rolls
Steamed vermicelli rolls
Serves: 2
Preparation Time: 15
Cooking Time: 30Â Minutes
INGREDIENTS
- 1 cup rice flour
- 1/3 cup corn starch
- 50 g Wheat Starch
- 500 ml water
- 1 Pinch salt
- 1 tbsp oil
- 1/2 cup chopped shrimpÂ
- 1/3 cup chopped green onions
- 1/2 Tablespoon oyster sauce
- 1/2 Tablespoon dark soy sauce
- 2 Tablespoons light soy sauce
- 2 Tablespoons water
- 1 Teaspoon rock sugar
- 1/2 Tablespoon sesame oil
- Chopped spring onion
- Toasted white sesame
- Sha Cha sauce or fried shallots
HOW TO MAKE
Step 1: Take a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Mix well to make sure the batter is well mixed. Put aside for 10 minutes.
Step 2: Take the empty pan, cover it with the lid and steam for about 1-2 minutes.
Step 3: Take a bowl, pour a small amount of oil, brush the steaming pan with a very thin layer of oil. Make it even and then steam for one minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
Step 4:Transfer out, use a knife to separate the edges from the pan first and then roll it up to a 2-3 cm wide tube. If you want, you can cut the line into one-bite size sections.
MAKE THE SAUCE
Add all the ingredients except sesame oil and heat to boiling in a saucepan. Then turn down the heat and let it simmer for 3-5 minutes. Add sesame oil and transfer out to cool down
Step 5: Serves with Garnish toasted white sesame seeds, chopped green onions, and the top with Sha Cha Sauce.