Fresh Shrimp Zhaliang鮮蝦炸兩
A classic Cantonese dim sum dish featuring crispy fried dough (youtiao) wrapped in smooth rice noodle rolls, with succulent shrimp filling.
01Ingredients
- 100g rice flour
- 20g tapioca starch
- 250ml water
- 1 tbsp cooking oil
- 1/2 tsp salt (for rice rolls)
- 200g fresh shrimp, peeled and deveined
- 1/4 tsp salt (for shrimp)
- Pinch of white pepper
- 1/2 tsp sesame oil
- 1 tsp cornstarch
- 2 sticks pre-made youtiao (fried dough), cut into 4-6cm pieces
- Sweet soy sauce, for drizzling
- Roasted sesame seeds, for garnish (optional)
Nutrition (per serving)328kcal
- Protein12.5g
- Carbs38.2g
- Fat12.8g
Fiber 0.8 gSodium 687 mg
02Steps
- Marinate shrimp with salt, white pepper, sesame oil, and cornstarch. Mix well and set aside for 15 minutes.
- In a large bowl, combine rice flour, tapioca starch, water, cooking oil, and salt (for rice rolls). Whisk until smooth and lump-free.
- Heat a steamer. Lightly oil a heatproof plate or shallow pan. Spread a thin layer of rice noodle batter onto the plate. Arrange some marinated shrimp and a few pieces of youtiao on top of the batter.
- Steam for 2-3 minutes until the rice noodle sheet is cooked and translucent, and the shrimp turn pink.
- Carefully remove the cooked rice noodle roll from the steamer. Using a scraper or spatula, gently roll up the sheet, ensuring the shrimp and youtiao are encased. Repeat with the remaining batter, shrimp, and youtiao.
- Cut the rolled zhaliang into bite-sized pieces. Drizzle with sweet soy sauce and sprinkle with roasted sesame seeds (optional) before serving hot.
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