Cantonese Steamed Shrimp Rice Noodle Rolls (Cheung Fun) with Soy Sauce

In a bowl, combine rice flour, tapioca starch, cornstarch, and 1/2 teaspoon salt. Gradually add 2 cups water, whisking until smooth. Stir in 1 tablespoon vegetable oil. Let the batter rest for 30 minutes.

Season shrimp with 1/2 teaspoon sugar, white pepper, and sesame oil. Set aside.

Prepare the sauce: In a small saucepan, combine light soy sauce, dark soy sauce, 1 tablespoon sugar, and 1/2 cup water. Bring to a simmer, stirring until sugar dissolves. Remove from heat and set aside.

Prepare a steamer with boiling water. Brush a 9-inch round metal or heatproof dish lightly with oil. Ladle a thin layer of batter (about 1/4 cup) onto the dish, tilting to cover evenly.

Place 4-5 shrimp in a line down the center of the batter. Steam over high heat for 2-3 minutes, until the batter becomes translucent and bubbly.

Using a spatula, carefully roll the noodle sheet around the shrimp, starting from one edge. Transfer to a plate. Repeat with remaining batter and shrimp, brushing the dish with oil each time.

Serve the rice noodle rolls drizzled with the prepared soy sauce and garnished with chopped green onions.