Rice and seafood are central components of the cuisine in the south, and rice-wrapped and steamed dishes are common in Cantonese cooking. This recipe utilizes these two in a simple preparation that highlights the quality of the shrimp.
Ingredients
For Marinating the Shrimp
- 1.5 lbs Shrimp, peeled and deveined (about 2 lbs unpeeled)
- 3 oz Rice Wine (Chinese Rice Wine; called Shao-Xing or Shao Hsing)
- 1 oz Ginger, minced
- 2 oz Light Soy Sauce
For Making the Rice Dough
- 1 lb Rice Flour
- 4 oz Tapioca Starch (sometimes called cassava or tapioca flour)
- 28 oz Boiling Water (boil more than 28 oz and measure just before adding)
- 4 oz + Tapioca Starch (you may need more when rolling out)
For Making and Serving the Rolls
- Rice Dough
- Marinated Shrimp
- 4 oz Soy Sauce
- 4 oz Peanut Oil
- 1 bunch Scallions, sliced very thin on a bias
How to Make It
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For Marinating the Shrimp
- Combine the peeled and deveined shrimp with the rice wine, ginger, and soy sauce, and allow marinating for 30–60 minutes. For Making the Rice Dough
- In a mixing bowl, combine the rice flour with the first 4 oz of tapioca starch, and mix well to combine.
- Add the boiling water (measuring the water just before adding), and mix together using a wooden spoon to form a smooth dough (this can also be made in a mixer with a paddle attachment).
- Cover the dough with plastic wrap or a clean, damp towel, and set it aside to rest for 15 minutes before proceeding to the next step.
- Once the dough has rested and cooled, divide it into 24 equal portions (about 2 oz each). Roll each portion into an 1/8- inch-thick sheet or circle (using the additional tapioca starch to dust the workbench to prevent sticking), and stack the rolled rice dough pieces between pieces of divider paper and a very light dusting of the tapioca starch. For Making and Serving the Rolls
- Set up a steamer arrangement and start preheating the water (make sure the steamer can hold whatever size plates you are going to steam the rolls on).
- To form each roll, place about an ounce of the marinated shrimp in the center of the rice dough sheet, and fold the dough over the shrimp from both sides to wrap the shrimp completely in dough.
- Place each shrimp roll on a plate (use a heatproof plate only; this will be placed in a steamer) with the seam created from folding on the bottom (against the plate).
- Continue steps 2 and 3 to roll all of the shrimp. Make sure that, as they are placed on the plates, the rolls are not overlapping or touching one another so they will cook evenly.
- When you are ready to cook the rolls, place them inside the steamer setup and steam for 8–10 minutes to cook them throughout (the shrimp should be pink, and the dough should become firm). Serve with 1 tsp of soy sauce and 1 tsp of peanut oil drizzled over each roll on a serving plate, topped with the green onion slivers.