Fresh Shrimp Zhaliang 鮮蝦炸兩

A classic Cantonese dim sum dish featuring crispy fried dough (youtiao) wrapped in smooth rice noodle rolls, with succulent shrimp filling.

Nutrition (per serving)

Ingredients

• 100g rice flour
• 20g tapioca starch
• 250ml water
• 1 tbsp cooking oil
• 1/2 tsp salt (for rice rolls)
• 200g fresh shrimp, peeled and deveined
• 1/4 tsp salt (for shrimp)
• Pinch of white pepper
• 1/2 tsp sesame oil
• 1 tsp cornstarch
• 2 sticks pre-made youtiao (fried dough), cut into 4-6cm pieces
• Sweet soy sauce, for drizzling
• Roasted sesame seeds, for garnish (optional)

Steps

1. Marinate shrimp with salt, white pepper, sesame oil, and cornstarch. Mix well and set aside for 15 minutes.
2. In a large bowl, combine rice flour, tapioca starch, water, cooking oil, and salt (for rice rolls). Whisk until smooth and lump-free.
3. Heat a steamer. Lightly oil a heatproof plate or shallow pan. Spread a thin layer of rice noodle batter onto the plate. Arrange some marinated shrimp and a few pieces of youtiao on top of the batter.
4. Steam for 2-3 minutes until the rice noodle sheet is cooked and translucent, and the shrimp turn pink.
5. Carefully remove the cooked rice noodle roll from the steamer. Using a scraper or spatula, gently roll up the sheet, ensuring the shrimp and youtiao are encased. Repeat with the remaining batter, shrimp, and youtiao.
6. Cut the rolled zhaliang into bite-sized pieces. Drizzle with sweet soy sauce and sprinkle with roasted sesame seeds (optional) before serving hot.

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