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Hong Kong-Style Shrimp Rice Noodle Rolls

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
01
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
  • 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
02
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
03
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
  • 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
04
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
05
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
06
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
  • 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

groceryAll Ingredients

tiger prawns150 g
granulated sugar2.5 g
Salt1.5 g
white pepper powder0.5 g
sesame oil10 ml
tapioca starch35 g
Egg white1 piece
indica rice flour100 g
water360 ml
rock sugar20 g
soy sauce30 ml
vegetable oil15 ml
choy sum4 piece

blenderAll Tools Needed

mixing bowlwhiskwooden spatulasaucepansteamer trayfrying panDough scraperserving plate