🚨VHC Shrimp Rice Rolls Recipe 🚨
Recipe drop on our most requested post recently! Homemade steamed shrimp rice rolls with sweet soy sauce and chili oil 🔥 {bánh cuốn tôm}
Hope this recipe brings you some comfort and dim sum fix during quarantine! Please check us out on Instagram for behind the scenes. IG: viethomecooking
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Batter Ingredients:
• 1 cup tapioca starch
• 1 cup rice flour
• 2 tbsp corn starch
• 4 cups warm water
• 1 tbsp vegetable oil
• 1/2 tsp salt
Filling ingredients:
• 2 cups water
• 24 medium size peeled shrimps
• 1/2 tsp salt
Sauce ingredients:
• 1/3 cup hot water
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp sugar
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/2 tsp rice vinegar
Optional:
• chili oil
• green onions
Steps:
1. Combine tapioca starch, rice flour, corn starch and salt. Add warm water and stir until everything is combined. Let it sit for 20-30 minutes.
2. Boil the shrimp with water and salt. Once the shrimps are done, remove and split the shrimp in half. Remove the black vein.
3. Return to the batter (do not mix). Skim off the top layer of the water to remove bubbles and a thin layer on top. I removed 1 cup of water from the top and replaced it back with the same amount of water.
4. Add 1 tbsp vegetable oil. Mix and combine well until no flour is stuck to the bottom.
5. Use a cutting board, add plastic food wrap around the cutting board so you can make the shrimp rolls on there.
Methods of cooking: pan vs steamer
Pan
1. Brush a little vegetable oil to an egg pan (5.5 inch size).
2. Heat pan on medium heat.
3. Stir batter and add 1/4 cup of batter to the pan. Swirl until batter is spread evenly on the pan. Cover with a lid for 1 minute or until cook. The rice paper will look translucent when done.
4. Flip the pan on top of the cutting board. If it doesn’t fall off easily, use a spatula to help remove it.
5. Add 3 shrimp halves in the middle of the rice paper. Fold one side to the center and fold the other side to the center to create the shrimp roll.
6. Repeat steps 3-5 until you are done. You should be able to make about 16 rolls.
Steamer
1. If you are using a steamer, heat up water for the streamer on high heat. Reduce to medium heat once water is boiling.
2. Use a plate that will fit inside the steamer. I used a square plate.
3. Place the plate inside the steamer and brush plate with a little oil. Mix batter well as the flour tends to settle to the bottom. Add 1/4 cup batter. Make sure the batter is spread as evenly as possible in the pan. Steam for 2 minutes.
4. Remove the plate with a kitchen mitten.
5. Let the steamed rice paper cool for 2 minutes before removing. With a baking spatula, remove the rice paper slowly on to a cutting board.
6. Add 3 shrimp halves in the middle of the rice paper. Fold one side to the center and flap the other side to the center to create the shrimp roll.
7. Repeat steps 3-6 until you are done. You should be able to make about 16 rolls.
Note: It is best to have 2-3 plates so you can rotate during the steaming and rolling process. Once you take the plate out of the steamer, you can add another plate in while allowing the plate you just took out to cool for 2 minutes.
Enjoy! ♥️ VHC
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tapioca starch vs tapioca flour 在 Arrowroot Vs. Tapioca Starch | eHow.com - Pinterest 的推薦與評價
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