Shrimp rice rolls
By IsomBeatty
Rice rolls originated in Guangzhou. As early as the late Qing Dynasty, the cries of rice rolls were already heard on the streets of Guangzhou. At that time, there were two types of rice rolls: salty and sweet. The stuffing of salty rice rolls mainly consisted of pork, beef, shrimp, liver, etc., while the stuffing of sweet rice rolls was mainly sugar-soaked fruits and vegetables, mixed with fried sesame seeds.
Recipe Recommendations
Steps for Shrimp rice rolls
1
Soak 80 grams of rice in 150 grams of water for 2 hours.
2
Grind the soaked rice into rice paste and let stand for 30 minutes. (The thinner the rice paste, the better)
3
Wash the fresh shrimp, remove the shells and shrimp lines; wash the kale thoroughly, scrape the skin off the roots with a peeling knife; shred the ginger and green onions.
4
Grip shrimps with a little salt, sesame oil, white pepper, and a little starch well.
5
Then add shredded spring onions and ginger into the shrimp to remove the fishy smell.
6
Put the pan on fire, add water and a little salt to boil, add the kale and blanch, and remove.
7
Let the rice paste stand for 30 minutes, dump the water on it, don't dump it all, leave a little, otherwise the remaining flour paste will be too thick.
8
Brush a little oil in the steaming mold and shake the rice paste well.
9
Spoon a spoonful of pasta paste into a pizza plate, turn it evenly, place it in a boiling water steamer and steam for 1 minute over high heat, and take out; when taking out, place it together with the plate in a cold water basin to cool down.
10
Roll up the marinated shrimp on the rice flour.
11
Steam in the steamer, place the steamed fish soy sauce on the dipping plate and steam at the same time. After 5 minutes, turn off the heat and remove it.
12
Put the blanched kale into a plate and dip in steamed fish soy sauce.