Cantonese Shrimp Rice Rolls recipe - ingredients, nutrition and when to eat it
Cantonese shrimp rice rolls are a dim sum dish made by steaming a thin rice batter around shrimp and serving it with soy sauce.
Cantonese shrimp rice rolls are a dim sum dish made by steaming a thin rice batter around shrimp and serving it with soy sauce. The soft, chewy wrapper and springy shrimp make them savory with a touch of saltiness. They’re lovely for a light breakfast or brunch.
Chinese · 35 minutes to cook
Nutrition (per 241.6g serving): 312 kcal · protein 16.6g · carbohydrate 47.5g · fat 5.5g · sodium 1200.4mg
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 thin enough for the plate to show through so the wrapper turns out chewy.
Tips: The steamer plate will be hot, so use oven mitts to remove it. Check that the shrimp have turned pink and are opaque all the way through.
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Ingredients (1 serving)
- Rice flour — 45 g
- Cornstarch — 10 g
- Shrimp — 70 g
- Water — 90 ml
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Scallions — 1 Tbsp
- Cooking oil — 0.5 tsp