Dried Shrimp And Scallion Rice Rolls Recipes

SHRIMP CHEUNG FUN (RICE ROLLS)

Steps:

• Rice rolls:
• Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.
• When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
• Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
• Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
• Brush the pan with oil again and repeat until you've used up all the batter.
• When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
• Sweet dipping sauce:
• Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.

DRIED SHRIMP AND SCALLION RICE ROLLS

Steps:

• In a small bowl, combine the dried shrimp and scallions. Set aside near the stove.
• Follow the instructions in "How to Make Rice Sheets" on page 155 to prepare each rice sheet. After pouring the batter into the baking pan and spreading it out to cover the entire surface of the pan, let the batter set for 5 to 10 seconds. Then sprinkle one-third of the shrimp and scallion mixture on the surface. Cover and cook the rice sheet for 5 minutes, or until translucent and set.
• Remove the pan from the steamer tray or pot, if poaching, and cool for 2 to 3 minutes on a rack, until cool enough to handle the rice sheet. Meanwhile, lightly oil a plate. Remove the rice sheet from the pan as directed on page 155 and place it on a work surface with the smoother bottom-side down. Gently roll up the rice sheet as you would a scroll of paper. If you roll it up too tightly, it will be too heavy, so leave it loose in the center. Aim for 1-inch-diameter rolls. Place the finished roll on the prepared plate, seam side down, before making another one, washing and drying the pan first. If you are not serving the rolls right away, lightly coat them with oil to prevent drying, cover with plastic wrap, and set aside at room temperature for up to 4 hours. They can be refrigerated but will harden, and the best way to revitalize them is by panfrying.
• Serve the rolls at room temperature. Or, warm them by steaming them for about 2 minutes, if needed. Use a knife to cut them into 1-inch pieces and return them to their plate. Drizzle on the sweet soy sauce and finish with a sprinkling of the sesame seeds. Present with the chile garlic sauce.

SHRIMP AND SCALLION STIR-FRY

Steps:

• Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.