Shrimp rolls with vermicelli

Shrimp rolls with vermicelli

Introduction:

"Originally, I wanted to make shrimp dumplings, but I found that there was no pork stuffing, so I created this shrimp dumpling with vermicelli, which is a little like Vietnamese spring rolls..."

Production steps:

Step 1: after the shrimp is bought back, freeze for 1 hour, shell, remove the head and mud intestines.

Step 2: cut the peeled prawns into proper sizes and marinate them with a little ginger, white pepper and salt (mom didn't go home at noon, so she marinated them from 10 a.m. to 7 p.m.)

Step 3: mix 100g glutinous rice flour, 30g Chengfen, 10g corn starch and salt, add 168g water and mix well.

Step 4: in a small bowl, pour 6G of corn oil (I always put less oil) into the microwave for 1 minute.

Step 5: bring the steamer to a boil, and brush a layer of heated corn oil on the 6-inch pizza plate (I only have this big one, and the 8-inch one has a flexible bottom).

Step 6: into the steamer, see all transparent, that is OK.

Step 7: add the marinated shrimp stuffing and a little scallion.

Step 8: wrap it like a spring roll.

Step 9: repeat steps 5-8.

Step 10: steam for 5 minutes after all, you can see the red shrimp.

Materials required:

Sticky rice flour: 100g

Chengfen: 30g

Corn starch: 10g

Prawns: 13

Ginger powder: small amount

White pepper: small amount

Scallion: small amount

Salt: small amount

Cooked corn oil: 6g

Note: the skin should be thin to taste good!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: sour and salty