Shrimp Rice Noodles

Name: Shrimp Rice Noodles
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 30g Sticky rice; 10g noodles; 30g Corn flour; 10g Cassava flour; 10g corn starch; 10g oil; 200g water; 8 Prawns; 30g celery; Some salt; 1 Shallots; 15g Rice wine; 2ml Ginger juice; 2g Sugar; 1g starch; a little pepper; 1ml sesame oil; a little Steamed fish drum oil; a little Broth

by Norwegian Red Food

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Rice rolls are Cantonese snacks, available in street cafes. The common ones are shrimp rice noodles, beef rice noodles, and barbecued pork rice noodles.
Finally, one day I can also make smooth and delicious rice rolls. I have made rice noodles a few times before. They are hard and noodles. Why is it a classic of Cantonese morning tea?
This time I returned to China and ordered a tea shop, which is totally different from what I did. The rice rolls are delicious, smooth and smooth, and have a little toughness.
Then I came over and accidentally saw the chef's detailed production on the TV show "Go Home and Eat 20170119", so I tried it according to the recipe, and it was really good, just like the taste of the teahouse.
Now upload and share with friends, and also record delicious moments.
Intestine flour paste ingredients: 30 grams of rice noodles, 30 grams of cornstarch, 10 grams of noodles, 10 grams of corn starch, 10 grams of tapioca flour, 10 grams of oil, and 200 grams of water. 1 g ginger juice, 30 g celery, 10 g rice wine, 1 g salt, 1 g sugar, 1 g starch, a little pepper sauce Ingredients: light soy sauce or steamed fish drum oil, sugar, rice wine, ginger juice, scallion oil , Broth or water

Shrimp Rice Noodles

1. 1. 30 grams of sticky rice noodles, 30 grams of cornstarch, 10 grams of noodles, 10 grams of corn starch, and 10 grams of cassava flour. Weigh and pour into a basin, then pour 10 grams of oil and mix well, and finally add 200 grams of water and mix well. , Let stand for 30 minutes or longer to allow the rice milk to fully absorb water.

2. Then to process the shrimp, shell the shrimp, cut into two, pick out the black shrimp thread, and then gently pat the shrimp loose.

3. Put the processed shrimp into the dish, add 1 gram of salt, 1 gram of sugar, 10 grams of rice wine, 1 gram of starch, and a little pepper. Stir in the shallots and chopped celery so that the stuffing in the rice roll is ready.

4. Steam the mold on the steamer, pour out the steam water, and brush with a thin layer of oil.

5. Scoop a spoonful of flour paste, shake the bottom of the mold, put a few slices of shrimp, and steam it with a lid.

6. Steam until the noodles are transparent and the shrimps turn red and take out. Use a spatula to roll out the rice noodles and place on a plate.

7. The sauce is poured on the rice rolls.
Take a small bowl and add light soy sauce or steamed fish oil, sugar, rice wine, ginger juice and water or stock. Bring to a pot or microwave and bring to a boil. Finally, drip some scallion oil or sesame oil.

8. Cut the rice noodles into small pieces and pour the sauce on them to enjoy.
Note: Allow me not to cut, I am afraid that the cutting will be messy and ruin the shape, hehe...

Tips:
1. The key is the blending of the powder paste. According to this ratio, you can eat the same vermicelli as the tea house.
2. The mold must be steamed first, and the water must be drained, and then a thin layer of oil must be applied.
3. In addition to shrimp, you can also make other fillings.