Step 1

Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Set aside until ready to serve atop rice rolls.

Step 2

Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached (and the batter is smooth).

Step 3

Set up a steamer according to the instructions on page 10 (see note below).***

Step 4

When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed quarter sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) (Sharon’s note: use about ¾ cup of batter for a 9x13 pan)

Step 5

After you pour the rice slurry into your pan, put 6 shrimp onto each roll, placing them 1 inch from the edges. Place the sheet pan in the steamer. Steam for 6 minutes, or until you see bubbles on top of the mixture.

Step 6

Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper (or a thin spatula brushed with oil), start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.

Step 7

Brush the pan with oil again and repeat until you’ve used up all the batter.

Step 8

When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot and serve with the sweet dipping sauce.