SHRIMP RICE NOODLE ROLL RECIPES

Steps:

• Batter - Mix the flours in a bowl with water, stir well to smooth until no lumps. Add salt and oil, stir well the mixture again, set aside for later use..
• Clean prawns and cut to cubes, season with little salt and pepper, set aside.
• Sauce - combine the sauce ingredients together, stir well and set aside for later use.
• Prepare two small steaming tray that can fit your steamer or wok. Place one steaming tray into the steamer with boiling water and grease with some oil (lower the heat if you can't stand the high heat).  Pour 1 to 1.5 small ladle of batter just enough to cover the tray. Steam at high heat for 3 minutes with lid on. The rice noodle is done when you see bubbles popping up on the surface while steaming.
• Uncover the lid and scatter some prawn cubes and spring onion over the rice noodle and steam at high heat again for another 3 minutes to cook the prawns.
• Remove cooked noodle from the steamer and set aside to cool (is easier to roll the rice noodle when cooled). Grease the second steaming tray and repeat step 4 and 5. Stir the batter well again before each cooking. **Wash and dry the tray after steaming and continue cooking the rest of the batter.
• Using a rubber spatula or dough cutter (grease with little oil) and roll the cooked rice noodle into a log. Serve Shrimp Rice Noddles with the prepared sauce and garnish with some toasted white sesame seeds.

Steps:

• Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.
• When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
• Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball– sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
• Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water— water tends to evaporate—add boiling, not cold, water so as not to stop the steaming.
• Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
• Brush the pan with oil again and repeat until you’ve used up all the batter.
• When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
• Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.