How to make soft and chewy shrimp-filled steamed rice rolls, delicious for breakfast

How to make Shrimp Stuffed Rice Rolls

• 1

  Mix and knead the dough

  Add 300g of all-purpose flour into a large bowl along with 1/2 tablespoon of cooking oil, 1/8 teaspoon of salt, and gradually pour in 135g of filtered water while mixing well. When the water is fully absorbed and the flour forms loose clumps, use your hands to continuously knead the dough until it is smooth and even.

  Knead the dough until you see it forms a smooth, moist mass that doesn’t stick to your hands, then cover it tightly with plastic wrap and let it rest for 20 minutes.

  After 20 minutes, uncover the wrap, knead the dough again for about 2 minutes, and then cover it tightly to rest for another 10 minutes.

  After 10 minutes, take the dough out, divide it into 2 equal parts, knead for another minute, then cover tightly to let the dough rest for 2 hours.

  

  

  

  
• 2

  Prepare the shrimp

  For the shrimp, cut off the head, remove the legs, peel the shell, and remove the shrimp vein, then wash thoroughly and drain in a basket.

  Slice the shrimp in half lengthwise, then dice them and place in a bowl.

  Tip for clean and quick shrimp peeling:

  • You can use a toothpick to pierce horizontally through the shrimp’s body at the position of the second vertebra from the tail, then pull out the shrimp vein.
  • Alternatively, a simpler method is to use a knife/scissors to cut along the shrimp’s body and then remove the vein.

  

  

  

  
• 3

  Making the filling

  Marinate the shrimp

  Put the shrimp in a bowl with 1/4 teaspoon of pepper, 1/2 teaspoon of ginger powder, 1 teaspoon of soy sauce, and mix well to soak the shrimp in the seasoning.

  Add 1/2 teaspoon of cornstarch and 1 tablespoon of cooking oil to the bowl of shrimp, mix well and marinate for 20 minutes.

  Fry the eggs

  Crack 4 eggs into a bowl, beat well with 1/4 teaspoon of salt.

  Put a pan with 2 tablespoons of cooking oil on the stove at high heat, when the oil is hot, pour in the eggs, lower the heat, and stir continuously until the eggs are cooked.

  Chop the chives

  Wash the chives, remove the wilted leaves, chop finely, place in a bowl with 1/8 teaspoon of baking soda and mix well, then add 1 tablespoon of cooking oil and mix well with the chives.

  

  

  

  
• 4

  Roll out the dough and wrap the filling

  Sprinkle a little flour on a flat surface and place the proofed dough on it, using your palm to press it flat, then use a rolling pin to roll the dough thin and evenly.

  Spread the rolled-out dough, evenly sprinkle shrimp, eggs, and chives on top, then roll it up.

  Tip:

  • You can divide the dough into smaller portions to make multiple rolls if you don’t have a wide enough surface to roll the dough out.
  • To prevent the dough from sticking, occasionally dust a little flour on the surface of the dough while rolling, but don’t use too much as it will make the dough dry and tough.
  • To achieve an even thin roll of dough, you can roll the dough onto the rolling pin and roll it evenly several times.

  

  

  

  
• 5

  Steaming the cake

  Place a thin layer of cloth under the steaming tray and put the entire cake roll on top.

  Pour water into the steamer pot and turn the heat up high; when the water boils, reduce the heat and steam for 15 minutes.

  When the cake is cooked, open the lid, gently take the cake out and cut it into pieces about 5 cm long.

  

  

  

  
• 6

  Making the dipping sauce

  In a small bowl, add 1 chopped green onion and 3 minced garlic cloves, 1 teaspoon of chili powder, 2 teaspoons of sesame seeds, and 1/4 teaspoon of salt.

  Heat 2 tablespoons of cooking oil, then pour the hot oil directly into the dipping sauce bowl and mix well. Add 2 tablespoons of vinegar, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of sugar, and 3 tablespoons of water, then stir well.

  

  

  

  
• 7

  Final Product

  The steamed rice rolls are soft, fragrant, and perfectly cooked. The rice flour layer is translucent and thin, showcasing the shrimp, egg, and chives filling inside. The filling is abundant with fluffy, aromatic fried eggs and sweet, firm shrimp. The shrimp-filled rice rolls elevate the taste even higher when served with a rich, flavorful dipping sauce. This will be a simple and easy dish that anyone can prepare for their family’s breakfast!