This time, I will introduce the recipe and how to make "shrimp steamed dumplings made with rice paper" ♪
If you use rice paper, even if you don't make the skin,
You can easily make steamed dumplings that are translucent and chewy.
The crispy texture of the shrimp and the softness of the hanpen make it an irresistible dish.
↓ Click here for detailed recipe ↓
macaro-ni.jp/111011
■ Cooking time: 20 minutes
■ Ingredients (for 2-3 people)
・Rice paper: 5 sheets ・Frozen shelled shrimp: 180g
・Salt: a little ・Potato starch: 1/2 tablespoon ・Hanpen: 1 piece (110g)
・Naganegi: 40g
Seasoned salt and pepper: a little ・a. Ginger (grated): 1 teaspoon ・a. Chicken stock powder: 1/2 teaspoon ・a. Sake: 1 tablespoon ・a. 2 cups ・Cabbage: 2 to 3 ・Water: 40cc
■Preparation ・Chop the green onion into small pieces.
・Defrost peeled shrimp under running water and remove the spine.
・Cut the rice paper in half.
■How to make
1. Put the shrimp, salt and potato starch in a bowl and rub it in. Rinse with running water.
2. Wipe off the moisture with kitchen paper and mince it roughly.
3. In another bowl, add ②, hanpen, long onion, and (a) seasoning and mix.
4. Dip the rice paper cut in half in water and put 3 on the center.
5. Gather the four corners in the middle and wrap it so that the air is removed.
6. Lay the cabbage on the frying pan and pour the water down.
7. When it boils, put 5 on top, cover, and steam for 3 to 4 minutes to complete.
↓ Click here for detailed recipe ↓
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