Chang Fen (Steamed Rice Rolls)

In a medium bowl, combine the Rice Flour, Tapioca Starch, 400 grams of Water, 2 grams of Salt, and 15 grams of Vegetable Oil. Whisk until a smooth, thin batter forms. Set aside for 15 minutes.

In a separate bowl, combine the Shrimp, Shaoxing Wine, White Pepper, 5 grams of Sesame Oil, 3 grams of Salt, Cornstarch, 15 grams of Scallion, and Ginger. Mix well and set aside to marinate.

Prepare a large wok or steamer with Water for steaming. Bring the Water to a rolling boil. Place a flat, heatproof metal tray (approximately 8x10 inches) into the steamer to preheat.