Ingredients
Scale
“Rice” Noodles
- 3 sheets rice paper
- 9 to 15 pieces shrimp, peeled & deveined
- 1 tbsp scallions, sliced
Sauce
- 1 tbsp soy sauce
- 1/4 tsp dark soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
- 1 tbsp water
- chili oil (optional)
Instructions
- Start by preparing the sauce — mix together the soy sauce, dark soy sauce, oyster sauce, sugar and water. Taste it and adjust accordingly.
- Fill a large bowl with cool water, then dip the rice paper evenly and shake off the excess. Lay it on a large plate or cutting board, then add a row of shrimp (leaving an inch on the sides) and a sprinkle of scallions. Note: I prefer to use cool water so the rice paper softens more slowly and is less likely to rip. Warm or hot water may be used, but it might be more difficult to handle.
- Fold the bottom side of rice paper over the shrimp, then continue to roll the shrimp up to form a long noodle shape. Oil a plate to prevent sticking and place the rice noodles on top, then steam for 2 to 5 minutes until the shrimp is cooked through.
- Pour the prepared sauce on top along with a drizzle of chili oil & enjoy!