Homemade Cantonese Rice Roll for Overseas Students (Premix Version)
广东留子居家自制肠粉（肠粉专用粉版本）
Made with White Shark Rice Roll Premix, which is easier to make and has a smoother texture.
- servings
- 👥 1 serving
- time
- ⏱ 1 min
- Cuisine
- 🍽 Chinese
by @雕鲤狮狒 · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 100 gwhite shark rice roll premix
- 150 gwater
- 5 gchopped scallion
- 1beaten egg
- 5shrimp
- 5 gcooking oil
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 445 kcal
- protein
- 20.5 g
- fat
- 9.2 g
- carbohydrate
- 69.8 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Mix the batter with a 1:1.5 premix-to-water ratio, and add a little cooking oil.
- 2
Chop a suitable amount of scallions and set aside.
- 3
Beat an egg into egg liquid and set aside.
- 4
Prepare a few cooked shrimp and set aside; they should not be too large. (If using raw shrimp, ensure they are deveined and small enough to use directly.)
- 5
Pour a ladle of batter onto the steaming tray, spread evenly, and add the beaten egg, shrimp, and chopped scallions.
- 6
When the water inside the rice roll steamer boils and generates plenty of steam, insert the steaming tray and steam on high heat for 1 minute.
- 7
It looks just like the ones sold in restaurants!
- 8
For more detailed instructions and steps, please refer to my previous recipe (wheat starch version)! https://kangacook.com/recipe/7
