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Hong Kong Style Steamed Shrimp Rice Rolls

Name: Hong Kong Style Steamed Shrimp Rice Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: tiger prawns; granulated sugar; Salt; white pepper powder; sesame oil; tapioca starch; Egg white; indica rice flour; water; rock sugar; soy sauce; vegetable oil; choy sum

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 10 minsscheduleTotal: 25 minsoutdoor_grillSteamed

Allergens:warningShellfishwarningSoywarningSesamewarningEggswarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:26

Rinse and pat dry 150g shrimp, place in a bowl, add 2.5g sugar, 1.5g salt, 0.5g white pepper, and 5ml sesame oil, massage well to marinate; then add 5g tapioca starch and 1 egg white, mix thoroughly to coat. Cover with plastic wrap and chill in the refrigerator for 10 minutes.

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Watch out

Add starch and egg white only after seasonings are mixed in

otherwise, the starch barrier will block flavors from penetrating the shrimp

Ingredients:tiger prawns (150 g)granulated sugar (2.5 g)Salt (1.5 g)white pepper powder (0.5 g)sesame oil (5 ml)tapioca starch (5 g)Egg white (1 piece)

Tools:mixing bowl

Preparation

00:01:06

In a large bowl, add 100g indica rice flour, 30g tapioca starch, and 300ml water. Whisk thoroughly with a wire whisk until smooth and lump-free, forming a runny batter.

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Watch out

Always stir the batter again before pouring

otherwise, the rice flour will settle at the bottom and cause uneven skin thickness

Ingredients:indica rice flour (100 g)tapioca starch (30 g)water (300 ml)

Tools:mixing bowlwhisk

Active Cooking

00:01:29

Place a frying pan over medium-low heat, add 20g rock sugar and 5ml sesame oil, heating until the sugar slightly caramelizes and turns fragrant. Pour in 30ml soy sauce and 60ml water, stir continuously until boiling and sugar is completely dissolved, then turn off heat and set sauce aside.

local_fire_departmentmedium-low heat, simmer about 2 minutes

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Watch out

Keep heat low when caramelizing rock sugar

otherwise, over-caramelized sugar will turn bitter

Ingredients:rock sugar (20 g)sesame oil (5 ml)soy sauce (30 ml)water (60 ml)

Tools:wooden spatulasaucepan

Active Cooking

00:01:57

warningStay safe

The steaming tray and pot are extremely hot with steam. Always use a damp towel or heat-resistant gloves when moving the metal tray to prevent burns. Hold the damp cloth firmly when handling the hot tray; otherwise, intense steam and scalding metal may cause severe burns.

Place a flat stainless steel tray over a pan of boiling water to preheat slightly. Brush 15ml vegetable oil evenly over the surface, pour a ladle of batter, tilt to coat evenly, and place 5 marinated shrimp in a row. Cover and steam on high heat for 3 minutes until translucent and set.

local_fire_departmenthigh heat steam for 3 minutes

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Watch out

Ensure the steam tray is evenly oiled and batter layer is thin

otherwise, the steamed sheet will stick to the tray and tear

Ingredients:vegetable oil (15 ml)tiger prawnsindica rice flour

Tools:steamer trayFrying pan

Active Cooking

00:02:25

Using a damp cloth, move the hot tray onto the counter. Use a bench scraper to gently push along the long edge, rolling the translucent rice sheet over the shrimp into a tidy roll. Repeat the oiling, pouring batter, adding shrimp, and steaming process for remaining ingredients.

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Watch out

Apply gentle and even pressure when scraping and rolling

otherwise, the delicate rice sheet will break apart

Tools:dough scraper

Active Cooking

00:02:50

Transfer the prepared shrimp rice rolls neatly onto a serving plate, garnish with 4 pieces of blanched greens on the side, spoon the warm prepared soy sauce evenly over the rice rolls, and serve immediately.

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Watch out

Pour sauce over the rice rolls while hot

otherwise, the rolls will not absorb the sweet soy sauce flavor properly

Ingredients:choy sum (4 piece)

Tools:serving plate