Shrimp Rice Noodle Roll
Delight your taste buds with the irresistible Shrimp Rice Noodle Roll, a classic dish that beautifully combines silky homemade rice noodle sheets with tender, ginger-infused shrimp. This recipe features a perfectly balanced homemade batter made from rice flour and tapioca starch that steams to create the delicate, translucent noodle wrapper. Fresh shrimp are lightly cooked with aromatic ginger for a fragrant filling, all brought together with a drizzle of sweet soy sauce and a sprinkle of chopped spring onions for a burst of flavor. Each roll is crafted with care, offering a deliciously light yet satisfying experience. Perfect for dim sum aficionados or anyone craving authentic Asian cuisine, this recipe is a showstopper for your next meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 100 grams Rice flour
- 50 grams Tapioca starch
- 300 milliliters Water
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 200 grams Shrimp, peeled and deveined
- 1 teaspoon Ginger, finely grated
- 50 milliliters Light soy sauce
- 1 tablespoon Sugar
- 1 teaspoon Sesame oil
- 2 tablespoons Spring onions, finely chopped
Instructions
In a mixing bowl, combine rice flour, tapioca starch, water, and salt. Stir well until you achieve a smooth, thin batter.
Set up a steaming station with a large pot or wok with a steaming rack and enough water to create steam. Line a flat, heatproof dish with a light layer of vegetable oil.
Prepare the shrimp by patting them dry and chopping them into bite-sized pieces. Mix with grated ginger.
Heat one tablespoon of oil in a pan over medium heat and lightly cook the shrimp until pink and just done, about 2-3 minutes. Remove from heat and set aside.
Once the water in your steaming setup is boiling, pour a thin layer of the rice flour mixture (enough to barely cover the dish's surface) into the oiled dish.
Evenly sprinkle a few pieces of cooked shrimp over the batter.
Carefully place the dish on the steaming rack, cover, and steam for about 3-4 minutes or until the rice noodle becomes translucent.
Using a spatula, carefully lift the noodle sheet from one edge and roll it up around the shrimp to form a compact roll. Transfer to a serving plate.
Repeat the process with the remaining batter and shrimp until all ingredients are used.
In a small saucepan, combine light soy sauce, sugar, and sesame oil. Heat gently until the sugar dissolves, then remove from heat.
Pour the soy sauce mixture evenly over the prepared rolls and garnish with chopped spring onions before serving.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 5818 mg | 253% | |
| Total Carbohydrate | 141.4 g | 51% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 14.6 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
