Dried Shrimp And Scallion Rice Rolls Recipes

SHRIMP RICE NOODLE ROLLS (SHRIMP CHEUNG FUN OR "HA CHEUNG")

Steps:

• Toss the cleaned shrimp with 2 tablespoons water, 1/2 teaspoon sugar and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and refrigerate for 2 hours.
• After 2 hours, rinse the shrimp under a gentle stream of cold running water for 5 minutes to wash away the sugar and baking soda and pat thoroughly dry with a paper towel. This will greatly improve the texture of the shrimp!
• Marinate the shrimp with 1/4 teaspoon sesame oil, a pinch of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon ground white pepper. Cover and return to the refrigerator while you prepare the rest of the ingredients.
• Prepare the sauce by adding all the ingredients to a small saucepan over medium low heat. Heat the sauce until it begins to simmer, and turn off the heat. Cool completely and remove the ginger and scallion. You can store this sauce in the refrigerator for up to 2 weeks.
• Combine the rice flour, mung bean starch, wheat starch, cornstarch, and salt in a large mixing bowl. Add the water and stir for at least three minutes until dry ingredients are well dissolved. Set aside and allow time for any air bubbles to dissipate.
• Soak the cotton cloth in water so it's completely saturated. Prepare a large assembly station by brushing some oil on a clean, smooth surface like a non-porous countertop, a large flat plate, or a smooth cutting board.
• Pre-boil water in your steamer with the lid on (more on how to set up a steamer here), and make sure your steamer fits the flat-bottomed pan you will use to steam the rice noodles. I used a 9 x 13 non-stick sheet pan. This recipe makes 2 full sheets of rice noodles in this sized pan (equivalent to almost 3 dim sum orders).
• First, place the shrimp in a single layer on a plate, and steam them for 2 minutes. Remove them immediately and set aside.
• Now lift the soaking wet cotton cloth out of the water and line the bottom of the pan with it. (Do not wring out the water.) Stir the rice-flour liquid mixture well again before adding just enough to cover the cloth at the bottom of the pan completely. Too much will make the rice noodle too thick. With the water in your steamer boiling, use the plate gripper and carefully lower the pan into the steamer, immediately cover the lid and steam on high for 2 minutes. (MAKE SURE THE PAN IS PERFECTLY LEVEL, or the noodle will be too thick on one side and too thin on the other.)
• Then remove the pan from the steamer with the plate gripper and position it next to your assembly station.
• Carefully lift the cloth out of the pan, and place (rice noodle side down) onto the oiled surface. Use the dough scraper and carefully scrape the rice noodle sheet off the cotton cloth onto the oiled surface. Scrape and peel off the cotton cloth at the same time. This step must happen quickly while the noodle and cotton cloth are still hot. The noodle might have a small hole here or there--don't fret. It does not affect the overall end result.
• Cut the rice noodle in half crosswise and line up four cooked shrimp along the edge of each piece. Roll the rice sheet using the plastic dough scraper to wrap up the shrimp. At this point, you'll have two long rolls. Cut each in half, drizzle with the prepared sauce, and eat it while it's hot.
• Rinse the cotton cloth in clean water (no soap or detergent necessary) to remove rice residue before making the next one. These are best when fresh. In this case, we discourage leftovers! Good thing the rice batter is so easy to make!

SHRIMP RICE NOODLE ROLLS

Steps:

• Toss the shrimp with the salt. Put in a strainer, rinse under cold water, then transfer to a paper towel and blot dry. Put the shrimp in a bowl and coat well with the oyster sauce and sesame oil. Set aside for 30 minutes to marinate.
• Heat the canola oil in a medium skillet over medium-high heat. Add the shrimp and cook, stirring a few times, for about 1 minute, or until just cooked through. Transfer to a bowl and set aside to cool.
• Prepare the rice sheets using the instructions in "How to Make Rice Sheets" on page 155. You can make the rolls in between making each sheet, while the sheets are still warm, or after they are all done and completely cool. However, the rolls seal best when the sheet is warm.
• Before assembling the rolls, lightly oil a plate. Cut a rice sheet into 4 (3 1/2 inch) squares. Line 3 shrimp up in a horizontal row along the lower edge of one of the squares. Bring up the lower lip of the sheet and roll it over, along with the shrimp, to close. There should be a 1/2 inch overlap of rice sheet when you are done. Place the finished roll on the plate, seam side down, and repeat with the other squares before moving on to the next rice sheet. Use a new oiled plate after filling one up. It is fine for the rolls to touch. When making the rolls in advance, lightly coat them with oil to prevent drying. Cover and set aside for up to 3 hours. They can be refrigerated for up to 8 hours and returned to room temperature before steaming.
• Put the plates of rolls in steamer trays and steam over boiling water (see page 17 for guidance) for 3 to 4 minutes, until the rolls are soft and heated through. Remove the plates from the steamer trays or keep them in the trays and bring to the table. Keep the rolls whole or cut them into thirds, so that there is one shrimp in each section of each roll. Pour the sweet soy sauce over the rolls (it will pool on the plate) and garnish with the scallion. Serve immediately with the chile garlic sauce. Use both chopsticks and spoons to eat these rolls, lest the shrimp slip out of the wrapper.