材料 Ingredients
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做法
| 1. | 將蝦用水沖洗﹐確定所有的黏液都沖洗掉。用紙巾將蝦擦乾後与基本醃料和麻油拌勻，放置一旁醃20分鐘。 |
| 2. | 準備好腸粉皮糊。 |
| 3. | 炒鍋內燒開半鍋的水。將1個8"x8"烤盤刷上些許的油。另準備一大盆冷水。 |
| 4. | 舀1/3杯的米漿進烤盤，舀之前要先攪動米槳以免粉沈澱在底部。輕輕晃動烤盤讓米槳分佈均勻後放置在炒鍋內滾水上面。 |
| 5. | 炒鍋蓋上鍋蓋，用大火蒸2分鐘。掀開蓋子，將5隻蝦排列在烤盤中央。加蓋再蒸3分鐘。 |
| 6. | 將蒸好的烤盤放在冷水上。用橡皮刀將粉皮邊緣撥開，用手將粉皮拉過蝦仁，再對折。重複步驟4和5將剩餘米漿和蝦仁做完，約可做8條腸粉。 |
| 7. | 用小刀在好的腸粉上劃數刀。淋上甜豉油和撒些香菜裝飾。 |
註：我通常準備2個烤盤，當一個在冷卻時，另一個就在蒸。
PROCEDURE
| 1. | Rinse and devien the shrimps. Make sure that all the mucus on the shrimps is gone. Thoroughly dry them with paper towels. Marinate the shrimps with the Light Basic Marinade and sesame for 20 minutes. |
| 2. | Prepare the Rice Noodle Roll Batter. |
| 3. | Boil half a wok of water. Brush the bottom of a 8" x 8" baking pan with little oil. Prepare a big bowl of cold water. |
| 4. | Stir the rice noodle roll batter to avoid the starch from depositing at the bottom. Lade 1/3 cup of the batter into the baking pan. Gently shake the pan to make the batter distribute evenly. Place the baking pan into the wok, above the boiling water. |
| 5. | Cover the wok and steam in high heat for 2 minutes. Remove the lid. Line 5 shrimps on the middle of the baking pan. Cover and steam for another 3 minutes. |
| 6. | Transfer the pan to the bowl with cold water. Use a rubber spatula to loosen the edge of rice sheet. Lift 1/3 of the rice sheet over the shrimps, then fold in half. Repeat steps 4 & 5 for the rest of the rice mixture and shrimps. This receipt can make 8 rice noodle rolls. |
| 7. | Use a small knife to make several slits on each roll. Pour the sweet soy sauce over the rolls and sprinkle with minced cilantro. |
Note: I usually use 2 baking pans at the same time. When one is cooling down, the other one is in the steamer.
最後更新 (Last Update): 05/07/2014
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