Shrimp rice rolls

Shrimp rice rolls

蝦腸 (Ha Cheung)

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Noodle rolls are formed from a long rice noodle sheet that is then wrapped around a filling of shrimp and served with soy sauce. A dim sum favorite, noodle rolls are also served as part of a simple breakfast alongside a cup of hot tea.

Shrimp

Oil

Green onions

Cilantro

Fresh rice noodle rolls

1. Peel and devein the shrimp. Heat a wok over high heat, add the oil and heat until very hot. Stir fry the shrimp for 1 minute until pink and cooked through. Season with salt and pepper, add the green onion and cilantro and mix well. Set aside.
2. Carefully unroll the rice noodle rolls. Trim each in a rectangle approximately 6 inches by 7 inches. Divide the filling among the rolls, then re-roll the noodles.
3. Put the rolls on a plate in a large bamboo steamer, cover and steam for 5 minutes. Serve the rolls cut into pieces and drizzled with light soy sauce or oyster sauce.

Can only be used for non-commercial purposes.

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