250g rice flour
76g tapioca flour
38g corn flour/ corn starch
900 ml water
1/2 cup dried shrimp, soaked and rinsed
6 stalks green onions/ scallions, sliced
Sauce: (Just boil the ingredients together)
Note: As the dipping sauce provides most of the flavours in this dish, it is quite important to use a good brand of light soy sauce, my preferred choice is Yuen Chun – product pictured above.
100ml soy sauce
2 stalks scallions
2 pieces ginger
1. Mix the flours together in a large bowl. Add in the oil while slowly kneading with your other hand.
2. Add the water slowly and continue mixing with your hands, getting rid of any lumps. The batter will be quite watery. Prepare your steamer, the rice rolls have to be steamed over high heat. Prepare a rectangular tray for steaming by laying a piece of wet cheesecloth on top, if using. If not, brush the tray lightly with oil.
3. Ladle enough batter to cover tray in a thin layer. Add in dried shrimp and scallions. Steam for about 3 minutes or until set. The rice layer will look opaque once cooked. Remove from wok.
The rice layer after being steamed, I made a plain one as well as pictured below
4. Lightly brush your work surface (I used a large chopping board) with oil.
5. Tilt the tray at an angle, then with a spatula start gently scraping off the layer while creating a roll.
6. Place roll on oiled chopping board and coat lightly with the oil. You can choose to slice the rolls or just leave them as they are for serving.
7. Repeat steps 3-6 until batter is used up. Serve hot with the dipping sauce and some chilli oil.