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- Rice rolls • 1/2 cup Rice flour • 1/3 cup Cornstarch • 1 tbsp Potato starch (can also use corn starch, but this is more translucent) • 1 1/3 cup Water • Pinch of salt • 1/4 tsp Oil - Sauce • 3 tbsp Soy sauce • 1 tsp MSG • 2 tsp Sugar • 1 tsp Sesame oil - Shrimp • 16 Shrimp, peeled and deveined • 2 tsp Cornstarch • 1/2 tsp MSG • Pinch of salt • 1 tsp Sesame oil - Could have blanched broccolini on the side
- Shrimp 2. Mix all ingredients together in a bowl, keep cold - Rolls 4. Mix and whisk ingredients 5. Rest a flat plate on a bowl in a wok with water, cover with big bowl, steam the water 6. Bush plate with oil in the wok so it gets hot too 7. Pour thin layer on the plate, spreading it out, then place shrimp in a row 8. Cover and steam for 4 minutes or until batter is bubbling 9. Using a scraper, carefully roll the noodle - Sauce 11. Mix and heat shortly until warm
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