Gluten-Free Chee Cheong Fun with Shrimp

Ingredients

• 1 cup Rice Flour
• 1/4 cup Tapioca Starch
• 2 1/2 cups Water
• 1/2 tsp Salt
• about 450 g Shrimp
• 1/4 cup Light Soy Sauce (Gluten-Free)
• 1 tbsp Dark Soy Sauce (Gluten-Free)
• 1 tsp Sesame Oil
• 1 tbsp Sugar
• 1/2 cup Water
• 1 tbsp Toasted Sesame Seeds
• 2 tbsp Chopped Green Onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare Rice Noodle Batter: In a bowl, whisk together rice flour, tapioca starch, water, and salt until smooth.
2. 2Steam Rice Noodle Sheets: Lightly grease a baking sheet or steamer tray. Pour a thin layer of batter onto the sheet and steam for 2-3 minutes, or until set. Repeat with remaining batter.
3. 3Roll Rice Noodle Sheets: Gently roll up each steamed sheet and slice into 2.54 cm pieces.
4. 4Cook Shrimp: Steam or pan-fry the shrimp until pink and cooked through.
5. 5Prepare Sauce: In a small saucepan, combine gluten-free light soy sauce, gluten-free dark soy sauce, sesame oil, sugar, and water. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
6. 6Assemble: Arrange the sliced rice noodle rolls on a plate, top with cooked shrimp, and drizzle with the prepared sauce.
7. 7Garnish: Garnish with toasted sesame seeds and chopped green onions.
8. 8Serve: Serve immediately and enjoy!

Substitutions

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