Steamed rice roll with shrimp (腸粉)

Servings: 6

6 sheets of Rice Paper
20 Shrimps
Chopped Chives
Chopped Coriander Leaves
1 tbsp Soy Sauce
1 tbsp Sake
Salt Pepper

2 tbsp Soy Sauce
1 tbsp Sugar
1 tbsp Water
(Optional) Spicy Chili Oil or Spicy bean paste

Chop the chives and coriander leaves.す。
Peel the skin, remove the backbone dirt and wash with cornstarch before using the shrimp. Dice the shrimp into small cube sizes, combined with the chives and coriander leaves.
Soak the rice paper in the water for about 5 minutes. Like making an egg roll, wrap the shrimp with wet rice paper.
Steam the roll at medium heat for 5 minutes.
Combine all the sauce ingredients and remove from heat before boiling point.

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