Rice Noodle Rolls

Ingredients

• 200 g Rice flour
• 30 g Cornstarch
• 400 ml Water
• 1/2 TL Salt
• 250 g Shrimp, peeled and deveined
• 1 EL Cooking oil
• 4 EL Soy sauce
• 2 EL Sesame oil
• 1 TL Sugar
• 1 Knoblauchzehe Garlic, minced
• 2 Frühlingszwiebeln Green onions, sliced

Instructions

1. In a large bowl, whisk together rice flour, cornstarch, salt, and water until a smooth batter forms. Ensure there are no lumps.
2. Marinate shrimp with 1 tablespoon soy sauce and a pinch of pepper. Lightly grease a flat, heatproof dish or plate with cooking oil.
3. Pour a thin layer of the batter onto the prepared dish and arrange a few marinated shrimp on top. Place the dish into a preheated steamer.
4. Steam for 3-4 minutes until the noodle sheet bubbles and the shrimp are cooked through. Carefully remove from the steamer.
5. Once steamed, gently lift the noodle roll from the dish with a spatula and loosely roll it up. Repeat this process with the remaining batter and shrimp.
6. For the sauce, whisk together soy sauce, sesame oil, sugar, and minced garlic in a small bowl. Gently warm if needed to dissolve the sugar.
7. Arrange the finished Chee Cheong Fun on a serving platter, drizzle with the prepared sauce, and garnish with sliced green onions. Serve immediately while hot.

Nutrition