Steamed rice noodle rolls with shrimp (Cheung fun)

1. Whisk the rice flour, tapioca starch, cornflour and salt with the water and oil into a smooth, thin batter like single cream; rest for 20 minutes.

2. Peel the shrimp, halve them and mix with a pinch of salt and the sesame oil.

3. Lightly oil a flat tin of about 20×20 cm, place it in the steamer and heat it; stir the batter and pour a ladleful into the tin in a thin layer.

4. Scatter over a quarter of the shrimp, cover and steam for 2-3 minutes until the sheet is translucent and bubbling.

5. Remove the tin, loosely roll up the sheet with the shrimp using an oiled spatula and place on a plate; repeat with the remaining batter.

6. Bring the soy sauce to the boil with the sugar and water, stir in the sesame oil and pour over the rolls; serve immediately.

Tip: The silky classic of Hong Kong dim sum bars. Stir the batter before every ladleful, as the starch settles; the tin must be well heated for an evenly thin sheet.