Shrimp Cheung Fun with Soy-Ginger Drizzle

Ingredients

• 1 cup rice flour
• ¼ cup cornstarch
• 1.25 cups water
• 1 lb large shrimp, peeled and deveined
• 4 stalks scallions, cut into 2-inch pieces
• ⅓ cup soy sauce
• 2 tbsp fresh ginger, minced
• 2 tsp sesame oil
• 2 tbsp neutral oil (for cooking)

Instructions

1. 1

   Whisk rice flour, cornstarch, and water until completely smooth with no lumps.

2. 2

   Pat shrimp dry with paper towels. Season with salt and pepper.

3. 3

   Combine soy sauce, minced ginger, and sesame oil in a small bowl. Set aside.

4. 4

   Heat a non-stick skillet over medium-high until it shimmers, about 90 seconds.

5. 5

   Pour 3 tbsp batter into the pan, immediately tilting to spread into a thin sheet.

6. 6

   Place 2 shrimp and a few scallion pieces in the center before the bottom sets.

7. 7

   Steam covered 2 minutes, then uncover. Loosen edges with a spatula.

8. 8

   Roll tightly toward you using the spatula. Slide onto a plate.

9. 9

   Repeat steps 5–8 with remaining batter and shrimp (makes 4 rolls total).

10. 10

    Drizzle each roll with soy-ginger sauce. Serve immediately.

Tools you’ll need

• large mixing bowl
• whisk
• 10-inch non-stick skillet with lid
• small bowl
• measuring cups and spoons
• paper towels
• spatula
• cutting board and knife

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