Scallop Rice Rolls recipe - ingredients, nutrition and when to eat it
Scallop rice rolls are a Cantonese dim sum made by wrapping chopped scallops in a thin rice flour batter and steaming it.
Scallop rice rolls are a Cantonese dim sum made by wrapping chopped scallops in a thin rice flour batter and steaming it. The chewy rice wrapper pairs well with the scallops’ gently sweet flavor, making them a light dish to serve with lunch or dinner.
Chinese · 35 minutes to cook
Nutrition (per 196g serving): 301.6 kcal · protein 11.9g · carbohydrate 37.3g · fat 10.4g · sodium 980.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the batter is too thick, add a little more water until it has the consistency of thin pancake batter.
Tips: Spread it thinly rather than pouring it on thick all at once so the rice wrapper stays tender and rolls easily.
Tips: If the steamed wrapper sticks to the plate, use an oiled spatula to loosen it slowly, starting at the edges.
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Ingredients (1 serving)
- Rice flour — 35 g
- Scallops — 60 g
- Water — 70 ml
- Cornstarch — 8 g
- Cooking oil — 2 tsp
- Soy sauce — 1 tsp
- Oyster sauce — 0.5 tsp
- Sugar — 0.3 tsp
- Scallions — 5 g