Steamed Rice Rolls with Dried Shrimps

Ingredients:

• Base: 300g rice flour, 600ml water, 56g cooked oil

• Filling: 38g dried shrimp, 3 spring onions (finely diced)

• Seasoning: 1 tsp salt, ½ tsp sugar

Sweet Soy Sauce:

3 tbsp soy sauce, ¼ tsp MSG, ½ tsp sugar, 3 tbsp water

Scientific Key Points:

1. Rice Flour as the Base: Rice flour absorbs water and oil to create a batter that can form soft and flexible rice rolls when steamed.

2. Dried Shrimp: Dried shrimp adds umami, a savory depth of flavor, due to natural amino acids like glutamates formed during drying.

3. Steaming Method: Steaming gelatinizes the starch in the rice batter. The heat breaks down the starch granules, causing them to swell and become soft and pliable, ideal for rolling.

4. Sweet Soy Sauce: MSG enhances umami flavors, while sugar balances the saltiness, creating a more complex sauce.

Method with Explanation:

1. Prepare the Batter:

   • Mix rice flour with cooked oil in a bowl. Allow the mixture to rest for 15 minutes.

     • Science: This resting time lets the flour absorb the oil evenly, preventing lumps and ensuring smooth texture in the batter.

2. Add Water Gradually:

   • Gradually pour 600ml of water into the flour mixture, stirring constantly until fully dissolved.

     • Science: Adding water slowly and stirring prevents clumping, as rice flour tends to absorb liquid quickly.

3. Strain the Batter:

   • Pass the batter through a sieve to remove any impurities or lumps. Mix in salt and sugar for flavor.

     • Science: Sifting creates a smooth, even consistency, which helps the rice rolls form without tearing.

4. Steam the Rice Rolls:

   • Boil water in a wok. Place a steaming sheet (or cloth) over the steaming tray.

   • Pour a thin layer of the rice batter onto the steaming sheet, and scatter the dried shrimp and spring onions on top.

   • Cover the wok and steam for 3–4 minutes.

     • Science: Steam quickly gelatinizes the rice starch, forming a flexible yet tender sheet. Adding toppings before steaming ensures they adhere to the rice roll.

5. Shape the Rice Rolls:

   • Remove the steaming sheet from the wok. Place it on a flat surface upside down.

   • Gently peel off the rice sheet and roll it while still slightly warm.

     • Science: The starch structure is most pliable when warm. Allowing it to cool too much can cause cracking.

6. Make the Sweet Soy Sauce:

   • Combine soy sauce, MSG, sugar, and water in a small pot. Boil briefly to dissolve the sugar, then let cool.

     • Science: Heating dissolves sugar evenly and integrates flavors. MSG enhances umami, balancing the dish’s overall taste.

Serve:

• Drizzle the cooled sweet soy sauce over the rice rolls and serve warm.

Why It Works:

• Rice flour, when steamed, forms a flexible and soft roll due to the gelatinization of starch.

• Dried shrimp and spring onions add texture and layers of flavor.

• Sweet soy sauce completes the dish by adding a savory-sweet element, elevating the overall taste profile.