Shrimp Cheung Fun
"The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp...."
INGREDIENTS
•
1½ cups rice flour
•
3 tablespoons tapioca starch
•
1 tablespoon wheat starch
•
1 tablespoon potato starch
•
½ teaspoon salt
•
2½ cups lukewarm water
•
Neutral oil for greasing the pan
•
18 medium to large or 36 small shrimp, peeled, deveined, and patted dry
•
½ cup light soy sauce
•
¾ cup dark soy sauce
•
¾ cup sugar
•
1 cup water
•
1½ teaspoons oyster sauce
•
1½ teaspoons chicken powder (such as Lee Kum Kee)
•
Special Equipment: 12-inch steamer basket, a 9x6-inch “eighth” sheet pan, plastic bench scraper
Comments & Reviews
Just A Pinch Sweepstakes