Steamed Rice-Noodle Rolls with Prawns

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2½ tbsp Tapioca starch
200 g Rice starch
4 tbsp Plain flour
1 tsp Salt
2 tbsp Vegetable oil
250 ml Cold water
270 ml Hot water
1 kg Prawns, peeled and deveined
2 Green shallots, finely sliced
1 Carrot, julienned
Sweet soy sauce, for dipping
Canola oil spray

Preparation

Mix the tapioca starch and rice starch with flour and salt.
Mix in the cold water and vegetable oil.
Add the hot water and stir until well combined.
Leave the mixture to rest for 30 minutes.
Spray the baking trays or 10-inch non-stick trays with canola spray.
Add one spoon of batter to the tray, just enough to cover and make a thin layer.
Place the tin on the wire shelf in the preheated cooking space. Steam (step 1).
Add 3 prawns per «crepe». Steam (step 3).
Remove from the cooking space, leave to cool a little, form a line of prawns and place carrot and shallots on top.
Fold the right and left sides in, and roll to so that it resembles a cigar. Place on serving platter and reheat in the cooking space, for 2 minutes once all rolls are made.
Serve with sweet soy sauce on the side for dipping.

Cooking steps

Pişirme bölgesini Buğulama ile 100°C'ye kadar (önceden) ısıtınız
Yiyecekleri ekleyin
Buğulama esnasında 100 7 Dak.°C
  • Perforated cooking tray
  • Wire shelf
  • Round TopClean baking tray
Miktar Malzeme
2 Green shallots
2½ tbsp Tapioca starch
250 ml Cold water
Canola oil spray
4 tbsp Plain flour
2 tbsp Vegetable oil
1 Carrot
Sweet soy sauce
1 tsp Salt
200 g Rice starch
270 ml Hot water
1 kg Prawns

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