Rice Roll with Shrimp from Tim Ho Wan features tender shrimp enveloped in silky, translucent rice rolls, garnished with a light soy sauce that enhances its delicate, savory flavors and smooth, chewy texture.
Equipments
- Steamer
- Rice roll (cheung fun) steamer tray or flat pan
- Mixing bowl
- Whisk
- Large spatula
- Ladle
- Small saucepan (for soy sauce)
- Silicone brush (optional, for oiling tray)
- Plate (for serving)
- Knife or dough cutter (for cutting rolls)
Ingredients
- 1 cup (130g) rice flour
- 2 tablespoons (20g) wheat starch
- 2 tablespoons (20g) tapioca starch
- 2¼ cups (530ml) water
- 1 tablespoon vegetable oil (plus more for oiling tray)
- ¼ teaspoon salt
- 8–12 large shrimp (peeled, deveined)
- 1 tablespoon light soy sauce
- 1 tablespoon water (for sauce)
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- Chopped scallions (optional, for garnish)
Using a combination of rice flour, wheat starch, and tapioca starch is crucial to achieving the authentic silky and chewy texture characteristic of Tim Ho Wan's Rice Roll with Shrimp. The shrimp should be fresh, peeled, and deveined to ensure tenderness and a clean taste that balances the savory soy sauce. Light soy sauce mixed with water, sugar, and sesame oil creates the perfect delicate sauce that enhances the rolls without overpowering them. Oiling the steamer tray lightly with vegetable oil prevents sticking, making it easier for you to remove the rice rolls intact. Following these ingredient tips helps you replicate the signature taste and texture of the Rice Roll with Shrimp from Tim Ho Wan's popular dim sum menu.
Instructions
- Instructions:
- In a mixing bowl, whisk together rice flour, wheat starch, tapioca starch, salt, water, and 1 tablespoon vegetable oil until smooth and lump-free.
- Prepare shrimp by deveining, peeling, and patting dry.
- Lightly brush the rice roll steamer tray or flat pan with oil.
- Heat the steamer to boiling, and set the oiled tray inside.
- Ladle a thin layer of the batter onto the tray, tilting to spread evenly.
- Arrange 2-3 shrimp evenly on top of the wet batter.
- Cover and steam for 2–3 minutes or until the rice roll is set and shrimp are cooked.
- Remove the tray and allow to cool for 30 seconds.
- Use a spatula to loosen the edges, then roll or fold the rice sheet around the shrimp.
- Transfer the roll to a serving plate.
- Repeat steaming, filling, and rolling process with remaining batter and shrimp.
- In a small saucepan, combine light soy sauce, 1 tablespoon water, sugar, and sesame oil. Heat until just warmed and sugar dissolves.
- Spoon or brush the warm soy sauce mixture over the rice rolls.
- Garnish with chopped scallions if desired.
- Serve immediately.
Substitution
Rice Roll with Shrimp from Tim Ho Wan copycat menu replicates the delicate balance of tender shrimp and smooth rice rolls paired with a savory soy-based sauce. If you don't have wheat or tapioca starch on hand, cornstarch can be used as a substitute, although it may slightly alter the texture. When steaming, using a silicone brush to oil your tray prevents sticking and ensures smooth rolls for easy handling. You can customize the filling with cooked vegetables or other proteins if shrimp is unavailable or to suit your taste preferences. For sauce variations, a mixture of soy sauce and oyster sauce can enhance umami depth while maintaining the dish's signature lightness.
Tips
Ensure your shrimp is thoroughly patted dry before arranging on the batter to prevent excess moisture that can affect steaming. When ladling the batter onto the tray, aim for a thin, even layer to achieve the expected delicate, translucent texture characteristic of rice rolls. Use a silicone brush or light oil to coat the steamer tray before each batch to prevent sticking and ensure smooth rolling. Serve the rice rolls right after drizzling with the warmed soy sauce mixture to maintain the soft, silky contrast against the flavorful, savory glaze.
Nutritions
Rice Roll with Shrimp from Tim Ho Wan offers a low-calorie dish rich in protein from shrimp, supporting muscle repair and growth. The rice rolls provide carbohydrates as a quick energy source, while tapioca and wheat starch contribute to a gluten-free-friendly texture. Light soy sauce adds a modest amount of sodium and flavor without excessive calories. Your meal delivers a balanced combination of nutrients ideal for light yet satisfying dining.
Storage
Store leftover Rice Roll with Shrimp in an airtight container in the refrigerator to maintain freshness and prevent drying out. Reheat gently by steaming for a few minutes to restore the silky texture and tender shrimp, avoiding microwave reheating which can toughen the rolls. Your delicate rolls will retain their smooth, chewy texture and savory flavor when properly stored and reheated using these methods.
Variation or Alternatives
You can substitute the wheat starch with cornstarch to achieve a slightly different texture in the rice rolls while maintaining their chewiness. Swap shrimp for finely diced chicken or pork for a variation in protein that complements the same steaming technique. To enhance flavor, infuse the soy sauce with minced ginger or a dash of chili oil before warming it. Instead of rolling, fold the steamed rice sheets into neat parcels for a different presentation and an easier bite.
Allergies
Rice Roll with Shrimp contains shellfish, wheat, and soy, which are common allergens that could trigger reactions in sensitive individuals. The shrimp poses a risk for those allergic to crustaceans, while the wheat starch and soy sauce may affect people with gluten sensitivity or soy allergies. Your safety is important, so consider substituting or avoiding this dish if you have known allergies to these ingredients.
Why this recipe?
Rice Roll with Shrimp from Tim Ho Wan restaurant is celebrated for its delicate, silky texture and fresh, flavorful shrimp filling that perfectly balances taste and tenderness. This dim sum favorite combines smooth rice sheets with succulent shrimp, offering a unique mouthfeel and authentic Cantonese experience that stands out among other dishes. Making a copycat version allows you to recreate this restaurant-quality dish at home, saving money while enjoying a beloved culinary tradition. Your effort to master this recipe brings the taste of iconic Tim Ho Wan dining into your own kitchen.