Cantonese Steamed Rice Rolls with Dried Shrimp recipe - ingredients, nutrition and when to eat it
These Cantonese-style rice rolls are made with a soft rice batter mixed with dried shrimp and scallions, then steamed and served with soy sauce.
These Cantonese-style rice rolls are made with a soft rice batter mixed with dried shrimp and scallions, then steamed and served with soy sauce. The chewy rice rolls pair well with the savory, briny flavor of dried shrimp, making them a light choice for lunch or dinner.
Chinese · 35 minutes to cook
Nutrition (per 167g serving): 232 kcal · protein 7.7g · carbohydrate 42.9g · fat 3g · sodium 590.4mg
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: Spread the batter thinly enough for the bottom of the plate to show through so the rolls steam up soft.
Tips: Mixing a little of the water used to soak the dried shrimp into the batter brings out the shrimp flavor.
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Ingredients (1 serving)
- Rice flour — 50 g
- Dried shrimp — 1 Tbsp
- Green onion — 10 g
- Water — 90 ml
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 0.5 tsp