Cheung fun (Cantonese steamed rice noodle rolls with shrimp)

Method

1. 1 Mix rice flour, tapioca flour, and cornstarch with water, a pinch of salt, and cooking oil to form a thin batter, then let it rest for 20 minutes.
2. 2 Peel the shrimp and marinate them with a little salt, pepper, and sesame oil for 10 minutes.
3. 3 Cook soy sauce with oyster sauce, sugar, and a little water for 2 minutes to make a dipping sauce.
4. 4 Grease a metal tray with oil, stir the batter well, then scoop a thin layer to coat the tray, and sprinkle shrimp and green onions on top.
5. 5 Steam over high heat for 4 minutes until the dough is translucent and slightly puffed up. Use a spatula to roll it up and then remove it to a plate.
6. 6 Repeat with the remaining batter, pour the sauce over it, and serve while hot.

With an appliance

• Microwave 58 min

  Replace step 5: spread batter and shrimp on a greased flat plate, cover loosely, and microwave at 700 W for 2 minutes per roll; step 6 remains unchanged.