Shrimp Rice Roll
Overview
When I went to Guangzhou two years ago, I was dazzled by the rice rolls everywhere. They were delicious everywhere, and I always remember them freshly after eating them. You can only eat it in a few Cantonese restaurants in the northwest, but it is still much worse than in Guangzhou. It's better to make your own copycat. At least the ingredients are sufficient and you can eat with confidence. Although the taste is not as good as the authentic one, it's not bad either.
Tags
Ingredients
Steps
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Mix rice flour and starch powder evenly.
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Add 380g of water, 3g of salt and 3g of vegetable oil, mix well and let stand for 15 minutes.
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Peel the heads and skin of the shrimps, wash and cut into small cubes.
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Add cooking wine, light soy sauce, salt, and a little water to the pork filling and stir in one direction until thickened. Add diced shrimp and chopped green onion, mix well and set aside.
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Beat the eggs.
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Brush a non-stick pizza pan with a little oil and scoop a spoonful of batter into it. It should not be too thick, as it will not taste good if it is too thick.
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Place in a steamer and steam for about 1 minute, until the batter becomes bubbly.
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Pour in some egg liquid, add appropriate amount of fillings, and continue steaming for about 1-2 minutes.
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Use a scraper to roll up and serve on a plate, pour in the sauce, or eat as a dip.
