- 230 ml Water
- 70 g Rice Flour
- 1/2 tbsp Potato Starch
- 1 tbsp Wheat Starch
- 3 tbsp vegetable oil
- 1/4 tsp Salt
- 25 g dried shrip
- 1/2 spring onion (green part only), finely sliced, plus extra to garnish
- 2 tsp castor sugar
- 4 tsp Warm Water
- 4 tsp light Soy Sauce
- 2 tsp Sesame Oil
For the Sauce
non-stick roasting tin 10×15 cm
- Combine water, rice flour, potato starch, wheat starch, oil & salt in a medium bowl & mix to a smooth paste. Scrape down the sides of the bowl with a spatula, cover the bowl with clingfilm & transfer the mixture to the refrigerator to rest for 40 mins.
- Fill a wok with water so that it is just over 1/4 full. Set a round cake rack in the center, cover with a lid & bring to a boil over high heat.
- Brush a non-stick roasting tin that will fit inside your wok with a little vegetable oil. Add one ladle of the rice flour mixture & tilt the pan from side to side to spread it out in an even layer. Immediately scatter 1/6 of the dried shrimps & some onion over the surface.
- Place the tin inside the wok, resting it on the cake rack, & steam for 7 mins, over high heat. Carefully removed the tin from the steamer & brush the surface of the rice & prawn sheet with a little oil. Roll it up thightly to form a Swiss roll shape & transfer to a serving plate. Cover with foil to keep warm while you steam the rest of the mixture in the same way to give you rice rolls in total.
- To make the sauce, combine all the ingredients in a little bowl. Serve the rice rolls with the sauce, garnished with a few spring onions.
The texture of the 猪肠粉 is translucent because wheat starch is used. The flour mixture has to be spread thinly otherwise it becomes chewy. The oil may be slightly too much though.