This is a version of rice noodle rolls or Cheong Fun; this means intestine-shaped noodles and can be filled with different ingredients, such as: roast pork, shrimps and scallops.
This dish is available in most of the Dim sung places, so you can compare them with the ones you prepared.
- 250 g rice flour
- 75 g tapioca flour
- 40 g cornstarch
- 50 g oil
- 0.9 l water
- ½ cup of dried shrimp, soak and sensed.
- 6 sliced stalks scallions.
- 100 ml soy sauce.
- 100 ml water.
- 60g sugar.
- 2 stack scallions.
- 2 pieces ginger.
1. Mix the flour in a large bowl, and then add the oil slowly while kneading with the other hand. Add water and continue mixing the preparation; be sure to getting rid of the lumps. Batter will be watery. Prepare the steamer because the rice rolls has to be steamed on high heat, prepare a rectangular trail for steaming place a piece of cheesecloth on top (if you do not have a cheesecloth brush the trail with oil).
2. Distribute batter in the trail with a spoon to make a thin layer, and then add the shrimp and scallions. Cook (steamed) for 3 minutes or until set. Remove from the wok once it looks opaque.
3. Then remove the rice layer that was steamed, spread lightly oil on the wok (with a little brush). Incline the trail and using a spatula scrap the layer doing a roll.
4. Place the roll on an oiled chopped oil board and cover with a little oil.
5. Repeat the steps until the rice is finished.
6. They must be served.
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