Get ready to tantalize your taste buds with one of dim sum’s most beloved creations: the Crispy Shrimp Red Rice Noodle Roll, or ‘鲜虾红米肠’. This Cantonese masterpiece is a symphony of textures and flavors, featuring plump, juicy shrimp encased in a delicate, slightly chewy red rice noodle wrapper, with a delightful crispy layer nestled in between. It’s a dish that exemplifies the culinary artistry of Cantonese cuisine, offering a harmonious blend of savory, fresh, and utterly satisfying sensations that will transport you straight to a bustling Hong Kong teahouse.
🥢 Ingredients
- 200g Fresh Shrimp, peeled, deveined, and patted dry
- 3-4 sheets Red Rice Noodle Wrapper (Cheung Fun sheets)
- 1 Chinese Fried Dough Stick (Yu Tiao) or Spring Roll Wrappers, cut into strips
- 1 tbsp Cornstarch (for shrimp marinade)
- Pinch of Salt and White Pepper (for shrimp marinade)
- 2 tbsp Light Soy Sauce
- 1 tsp Sugar
- 3 tbsp Water
- 1 tsp Sesame Oil
- 1 tbsp Cooking Oil
- Chopped Scallions, for garnish
- Fresh Cilantro, for garnish
🔥 Instructions
- Prepare the Shrimp: In a bowl, marinate the peeled and deveined shrimp with cornstarch, a pinch of salt, and white pepper. Mix well and set aside for 10 minutes.
- Prepare the Crispy Filling: If using a Chinese Fried Dough Stick (Yu Tiao), cut it into pieces approximately 2-3 inches long. If using spring roll wrappers, cut them into thin strips and deep-fry until golden and crispy; drain excess oil.
- Prepare the Sauce: In a small saucepan, combine light soy sauce, sugar, water, and sesame oil. Heat gently over low heat, stirring until the sugar dissolves. Set aside.
- Assemble the Rolls: Lay one red rice noodle wrapper flat on a clean surface or a lightly oiled plate. Arrange a few marinated shrimp and a piece of the crispy filling along one edge of the noodle sheet.
- Roll and Steam: Carefully roll the noodle wrapper to enclose the shrimp and crispy filling, forming a snug cylindrical roll. Place the assembled rolls into a steamer basket.
- Steam to Perfection: Steam the rolls over high heat for 3-5 minutes, or until the shrimp turn pink and are cooked through. The exact time may vary depending on the thickness of the noodle wrapper and the size of the shrimp.
- Serve: Carefully remove the steamed rolls from the steamer. Drizzle generously with the prepared soy sauce. Garnish with freshly chopped scallions and cilantro before serving immediately. Enjoy this delightful dim sum treat!