Steamed Vermicelli Rolls

Steamed vermicelli rolls

Serves: 2

Preparation Time: 15

Cooking Time: 30  Minutes

INGREDIENTS

• 1 cup rice flour
• 1/3 cup corn starch
• 50 g Wheat Starch
• 500 ml water
• 1 Pinch salt
• 1 tbsp oil
• 1/2 cup chopped shrimp 

• 1/3 cup chopped green onions
• 1/2 Tablespoon oyster sauce
• 1/2 Tablespoon dark soy sauce
• 2 Tablespoons light soy sauce
• 2 Tablespoons water
• 1 Teaspoon rock sugar
• 1/2 Tablespoon sesame oil
• Chopped spring onion
• Toasted white sesame
• Sha Cha sauce or fried shallots

HOW TO MAKE

Step 1: Take a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Mix well to make sure the batter is well mixed. Put aside for 10 minutes.

Step 2: Take the empty pan, cover it with the lid and steam for about 1-2 minutes.

Step 3: Take a bowl, pour a small amount of oil, brush the steaming pan with a very thin layer of oil. Make it even and then steam for one minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.

Step 4:Transfer out, use a knife to separate the edges from the pan first and then roll it up to a 2-3 cm wide tube. If you want, you can cut the line into one-bite size sections.

MAKE THE SAUCE

Add all the ingredients except sesame oil and heat to boiling in a saucepan. Then turn down the heat and let it simmer for 3-5 minutes. Add sesame oil and transfer out to cool down

Step 5: Serves with Garnish toasted white sesame seeds, chopped green onions, and the top with Sha Cha Sauce.