Steamed Rice Rolls (Cheung Fun)

Combine rice flour, tapioca starch, salt, and 5 grams of cooking oil in a large bowl. Gradually whisk in 400 grams of water until a smooth, lump-free batter forms. Set aside.

Prepare the shrimp: Peel and devein the fresh shrimp, then chop them into small pieces. In a separate bowl, combine the chopped fresh shrimp with Shaoxing wine, white pepper, 5 grams of sesame oil, and cornstarch. Mix well and set aside to marinate for 15 minutes.

Prepare the serving sauce: In a small saucepan, combine light soy sauce, 30 grams of water, and sugar. Heat gently over low heat, stirring until the sugar dissolves. Remove from heat and stir in 5 grams of sesame oil. Set aside.