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Recipe: Haar Chenug Rice Rolls With Shrimp
Similar Categories: Haar, Chenug, Rice, Rolls, Shrimp
Haar Chenug Rice Rolls with Shrimp
MAKES 24 ROLLS
1 tablespoon CHINESE LIHHT SOY SAUCE
1 tablespoon SHAOXING WINE
2 teaspoons GINGER EXTRACT
1 teaspoon TAPIOCA STARCH or
CORNSTARCH
1/2 teaspoon SESAME OIL
Freshly ground BLACK PE:PPER
1 pound BLUE TIGERSHRIMP, heads and shells removed,deveined, and minced
Twenty-four 3-inch-square fresh
RICE SHEETS orcommercial equivalent
SPICY SOY SAUCE DIP (see archives)
1. Whisk together the soy sauce, wine, ginger extract, and tapioca
starchuntil the starch is diluted and no lumps are visible. Stir in the
sesameoil, season with black pepper, and add the minced shrimp. Mix (I
suggest using your fingers) to incorporate the ingredients thoroughly.
Refrigerate for an hour.
2. Meanwhile, if you plan to make the rice sheets yourself, now is a good
time, as they should be freshly made, not refrigerated. To assemble the
rolls, spoon 2 heaping tablespoons of shrimp, one next to the other, about 1
inch from the short edge of the sheet in a straight line. Fold the rice
sheet over the filling once and continue rolling to the end. Repeat this
process until you have all 24 rolls. Cut each roll in half
crosswise and arrange an equal amount of small rolls on individual plates in
a single layer.
3. Fill the bottom third of a wok with water and bring to a boil over high
heat. Arrange the haar cheung on a plate set into a bamboo steamer.
Place the steamer, covered, over the wok and steam until the filling is
cooked through, about 5 minutes. Serve with spicy soy sauce dip on the side.
MAKES 24 ROLLS
1 tablespoon CHINESE LIHHT SOY SAUCE
1 tablespoon SHAOXING WINE
2 teaspoons GINGER EXTRACT
1 teaspoon TAPIOCA STARCH or
CORNSTARCH
1/2 teaspoon SESAME OIL
Freshly ground BLACK PE:PPER
1 pound BLUE TIGERSHRIMP, heads and shells removed,deveined, and minced
Twenty-four 3-inch-square fresh
RICE SHEETS orcommercial equivalent
SPICY SOY SAUCE DIP (see archives)
1. Whisk together the soy sauce, wine, ginger extract, and tapioca
starchuntil the starch is diluted and no lumps are visible. Stir in the
sesameoil, season with black pepper, and add the minced shrimp. Mix (I
suggest using your fingers) to incorporate the ingredients thoroughly.
Refrigerate for an hour.
2. Meanwhile, if you plan to make the rice sheets yourself, now is a good
time, as they should be freshly made, not refrigerated. To assemble the
rolls, spoon 2 heaping tablespoons of shrimp, one next to the other, about 1
inch from the short edge of the sheet in a straight line. Fold the rice
sheet over the filling once and continue rolling to the end. Repeat this
process until you have all 24 rolls. Cut each roll in half
crosswise and arrange an equal amount of small rolls on individual plates in
a single layer.
3. Fill the bottom third of a wok with water and bring to a boil over high
heat. Arrange the haar cheung on a plate set into a bamboo steamer.
Place the steamer, covered, over the wok and steam until the filling is
cooked through, about 5 minutes. Serve with spicy soy sauce dip on the side.
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