International dishesSteamed DishesChinaabout 1 hour
Dim sum shrimp rice noodle rolls come out with a thin, clear sheet that shows the pink shrimp inside. The hard part is the sheet: an underrested batter tears, an overworked one turns thick and heavy. The batter rests for 20 to 30 minutes before steaming, which gives the sheet its soft chew.
Wipe the tray and brush on a thin film of oil before every round. The shrimp are cooked just through before rolling, and two turns per roll is about right. The dipping sauce is warmed separately until everything dissolves.
This batch weighs about 1.2kg, at roughly 171 calories per 100g.
Method
Wash 455g of shrimp in diluted cooking wine and salt, trim off the heads and tails, peel them and remove the veins, keeping only the meat.
Put 300g of rice flour, 180g of tapioca starch, 1 tablespoon of cooking oil and 1/2 teaspoon of salt in a bowl, pour in 125ml of warm water and whisk until smooth. Rest the batter for 20 to 30 minutes.
Heat a pan with 1 tablespoon of cooking oil and cook the shrimp with 1/2 teaspoon of seasoning powder for about 3 minutes, until evenly done.
Brush a thin film of oil over the steaming tray and warm the tray in the steamer over low heat for 3 minutes.
Ladle a scoop of batter into the tray, cover and steam for 5 to 6 minutes. Once the sheet is set, brush the surface with a thin film of oil, lift the tray out, let it cool and peel the sheet off.
Lay the oiled side down, arrange the shrimp on top and roll it up in about two turns.
For the dipping sauce, warm 2 tablespoons of kOBE Monk Fruit Blend, 3 tablespoons of soy sauce, 1 tablespoon of dark soy sauce and 2 tablespoons of water over low heat, stirring until everything dissolves.
Tips
Wipe the tray and re oil it before every round so the sheet lifts away cleanly.
Tapioca starch can be swapped for the same weight of tapioca flour.
Rest the batter a full 20 minutes for a chewy sheet, since steaming it right away gives a crumbly one that tears.
Roll with the oiled side facing down, and about two turns per roll is right.
A quick wash in diluted cooking wine and salt takes the smell off the shrimp, and a long soak turns them mushy.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.