Dairy-Free Chee Cheong Fun with Shrimp

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 2 cups Water
• 1 lb Shrimp
• 1/4 cup Soy Sauce
• 2 tbsp Sweet Soy Sauce (Kecap Manis)
• 1 tsp Sesame Oil
• 1 tsp Sugar
• 2 stalks Green Onions

Instructions

1. 1In a medium bowl, combine the 1 cup rice flour, 1/4 cup tapioca starch, and 2 cups water. Whisk these ingredients together until the batter is completely smooth with no lumps.
2. 2Peel and devein the 1 lb shrimp. Bring a small pot of water to a rolling boil over high heat (approximately 212°F / 100°C), then add the 1 lb shrimp and cook for 2-3 minutes, until they turn pink and opaque. Drain the cooked shrimp and set them aside.
3. 3Fill a large pot with 2 inches (5 cm) of water and bring it to a rolling boil over high heat (approximately 212°F / 100°C) to prepare your steamer.
4. 4Place a flat steaming tray or a shallow dish (about 8-10 inches / 20-25 cm in diameter) into the large pot with boiling water. Pour approximately 1/4 cup of the prepared batter into the tray, spreading it into a thin, even layer, then cover the pot and steam for 3-5 minutes, until the noodle layer is set and slightly opaque.
5. 5Carefully remove the steaming tray from the pot and let the cooked noodle sheet cool for 1 minute. Gently roll up the cooled noodle sheet, then use a knife to slice it into 1-inch (2.5 cm) pieces; repeat steps 4 and 5 with the remaining batter until all of it has been steamed, rolled, and sliced.
6. 6In a small bowl, combine the 1/4 cup soy sauce, 2 tbsp sweet soy sauce (Kecap Manis), 1 tsp sesame oil, and 1 tsp sugar. Stir well until the 1 tsp sugar is completely dissolved to create the sauce, then finely chop the 2 stalks of green onions.
7. 7Arrange the sliced chee cheong fun noodle pieces on a serving plate. Top them with the cooked 1 lb shrimp, drizzle generously with the prepared sauce, and garnish with the finely chopped 2 stalks of green onions.

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