Ingredients:
80g rice
150ml water
100g shrimp
Steps:
1. Soak 80g of rice in 150ml of water for 2 hours.
2. Grind the soaked rice into a smooth rice paste, then let it rest for 30 minutes. (The finer the rice paste, the better.)
3. Clean fresh shrimp, remove shells and devein. Wash Chinese broccoli, peel the root with a peeler. Shred ginger and spring onions.
4. Marinate shrimp with a pinch of salt, sesame oil, white pepper powder, and a little starch, mixing well.
5. Add shredded ginger and spring onions to the shrimp to remove any fishy smell.
6. Bring water to a boil in a pot with a little salt, blanch the Chinese broccoli, then remove and drain.
7. After the rice paste has rested for 30 minutes, pour off the clear water on top, but leave a small amount to avoid making the remaining paste too thick.
8. Brush a thin layer of oil on the steaming mold, and stir the rice batter evenly.
9. Scoop a spoonful of rice batter into a pizza pan, swirl to spread evenly, and place in a boiling steamer over high heat for 1 minute. Remove the pan and place it in a cold water basin to cool via water bath.
10. Arrange the marinated shrimp on top of the rice noodle roll and roll it up.
11. Return the roll to the steamer. Place a dipping dish with steamed fish soy sauce inside the steamer as well. After 5 minutes, turn off the heat and remove.
12. Place the blanched Chinese broccoli on a plate and serve with the steamed fish soy sauce for dipping.
