Dried Shrimp and Scallion Rice Rolls

  1. In a small bowl, combine the dried shrimp and scallions.
  2. Set aside near the stove.
  3. Follow the instructions in How to Make Rice Sheets on page 155 to prepare each rice sheet.
  4. After pouring the batter into the baking pan and spreading it out to cover the entire surface of the pan, let the batter set for 5 to 10 seconds.
  5. Then sprinkle one-third of the shrimp and scallion mixture on the surface.
  6. Cover and cook the rice sheet for 5 minutes, or until translucent and set.
  7. Remove the pan from the steamer tray or pot, if poaching, and cool for 2 to 3 minutes on a rack, until cool enough to handle the rice sheet.
  8. Meanwhile, lightly oil a plate.
  9. Remove the rice sheet from the pan as directed on page 155 and place it on a work surface with the smoother bottom-side down.
  10. Gently roll up the rice sheet as you would a scroll of paper.
  11. If you roll it up too tightly, it will be too heavy, so leave it loose in the center.
  12. Aim for 1-inch-diameter rolls.
  13. Place the finished roll on the prepared plate, seam side down, before making another one, washing and drying the pan first.
  14. If you are not serving the rolls right away, lightly coat them with oil to prevent drying, cover with plastic wrap, and set aside at room temperature for up to 4 hours.
  15. They can be refrigerated but will harden, and the best way to revitalize them is by panfrying.
  16. Serve the rolls at room temperature.
  17. Or, warm them by steaming them for about 2 minutes, if needed.
  18. Use a knife to cut them into 1-inch pieces and return them to their plate.
  19. Drizzle on the sweet soy sauce and finish with a sprinkling of the sesame seeds.
  20. Present with the chile garlic sauce.

shrimp, scallions, rice sheet batter, sweet soy sauce, sesame seeds, garlic sauce

Taken from www.epicurious.com/recipes/food/views/dried-shrimp-and-scallion-rice-rolls-379795 (may not work)

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