Shrimp Rice Noodle Rolls 虾肠粉

Batter

• 60 g rice flour
• 30 g corn flour (starch)
• 1 tbsp tapioca flour (starch)
• 315 g water
• 1/4 tsp salt
• 1/4 tsp corn oil

Sauce

• 250 ml hot water
• 2.5 tbsp light soy sauce
• 1 tsp chicken powder or fish sauce
• 1 tsp sugar
• 1 tsp sesame oil

• Batter – Mix the flours in a bowl with water, stir well to smooth until no lumps. Add salt and oil, stir well the mixture again, set aside for later use..
• Clean prawns and cut to cubes, season with little salt and pepper, set aside.
• Sauce – combine the sauce ingredients together, stir well and set aside for later use.
• Prepare two small steaming tray that can fit your steamer or wok. Place one steaming tray into the steamer with boiling water and grease with some oil (lower the heat if you can’t stand the high heat).  Pour 1 to 1.5 small ladle of batter just enough to cover the tray. Steam at high heat for 3 minutes with lid on. The rice noodle is done when you see bubbles popping up on the surface while steaming.
• Uncover the lid and scatter some prawn cubes and spring onion over the rice noodle and steam at high heat again for another 3 minutes to cook the prawns.
• Remove cooked noodle from the steamer and set aside to cool (is easier to roll the rice noodle when cooled). Grease the second steaming tray and repeat step 4 and 5. Stir the batter well again before each cooking. **Wash and dry the tray after steaming and continue cooking the rest of the batter.
• Using a rubber spatula or dough cutter (grease with little oil) and roll the cooked rice noodle into a log. Serve Shrimp Rice Noddles with the prepared sauce and garnish with some toasted white sesame seeds.