蒸虾肠粉
Silky steamed rice noodle rolls filled with fresh shrimp, served with a drizzle of sweet soy sauce. This classic dim sum dish is light and refreshing, perfect for summer.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
35 分钟 min
rice flour
tapioca starch
salt
water
vegetable oil
plus more for brushing
raw shrimp
peeled and deveined
white pepper
soy sauce
sesame oil
green onion
finely chopped
sweet soy sauce
or regular soy sauce mixed with sugar
Marinate shrimp with white pepper, soy sauce, sesame oil, and half of the green onions. Set aside.
In a bowl, combine rice flour, tapioca starch, salt, and water. Stir until smooth. Add 1 tablespoon vegetable oil and mix well.
Prepare a steamer. Brush a shallow heatproof dish (or a metal tray) lightly with oil. Pour a thin layer of batter (about 1/8 inch) into the dish.
Place a few shrimp in a line down the center of the batter. Steam over high heat for 2-3 minutes until the batter becomes translucent and slightly bubbly.
Remove from steamer. Using a spatula, gently roll the noodle sheet around the shrimp. Transfer to a plate. Repeat with remaining batter and shrimp.
Serve the rolls drizzled with sweet soy sauce and sprinkled with remaining green onions.
Cooking Tips