Steamed Rice Rolls with Whole Shrimp

Ingredients

• 1 cup rice flour
• 2 tbsp wheat starch
• 1 tbsp cornstarch
• 2.5 cups water
• 12 pieces large shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 3 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 2 stalks green onions, sliced

Steps

1. In a large bowl, whisk together the rice flour, wheat starch, cornstarch, and water until the batter is smooth and free of lumps. Let it rest for 15 minutes.
2. Prepare a steamer and lightly grease a flat, rectangular steaming tray or heat-proof plate with vegetable oil.
3. Give the batter a quick stir, then pour a thin layer (about 1/8 inch) onto the tray, tilting it to cover the surface evenly.
4. Place 3 pieces of shrimp in a row on one side of the batter layer.
5. Place the tray into the steamer over high heat. Cover and steam for 2-3 minutes until the rice sheet is translucent and the shrimp are cooked through.
6. Remove the tray from the steamer. Using a plastic bench scraper or spatula, carefully roll the rice sheet into a cylinder, starting from the shrimp side.
7. Repeat the process with the remaining batter and shrimp until all are used.
8. In a small bowl, mix the soy sauce, sugar, and sesame oil. Drizzle the sauce over the warm rice rolls and garnish with sliced green onions before serving.