It is clear that this is not about Chinese paper for calligraphy, but about quite edible one, which is considered to be very delicious. Cooked from rice flour and water, rice paper is a thin and fragile translucent sheets that are soaked in warm water before use, then filled with stuffing (or different fillings) and rolled. By the way they are considered to be the most common dish of Asian cuisine.
List of required products
- 6 sheets of rice paper;
- 10 large raw shrimps;
- 2 large plates of pickled ginger;
- 2 sheets of Chinese cabbage;
- a few green onion feathers;
- 1 tsp. thick oyster sauce;
- salt, freshly ground black pepper;
- soy sauce and rice vinegar for filing.
Begin to cook
- If the shrimps are frozen, unfreeze them in advance on the top shelf of the fridge in a colander, set in a bowl.Peel the shrimps from the shell, remove the dark intestinal vein. Finely chop the shrimps, onion, cabbage and ginger. Add oyster sauce, salt and black pepper. Mix everything carefully.
- Put the rice paper in a bowl with warm water for 1-2 minutes. (or according to the instructions on the packaging).Take it out of the water and dry it on a kitchen towel.
- Put the sheets of rice paper one by one onto the rolls mat, place the shrimp stuffing in the middle of each and roll, turning the open edges.Firmly squeeze the mat for a few seconds. This will help to stick together the edges of the paper.
- Place the rolls in a steamer and cook for 12-15 minutes.Separately, serve soy sauce mixed with rice vinegar in a ratio of 3: 1.
By the way
You can put ready-cooked boiled-frozen small shrimps. Of course, don’t forget to unfroze them before. The way of preparation is so gentle that they do not have time to become overcooked.