Rolled Souffle With Shrimp Filling Food

SHRIMP CHEUNG FUN (RICE ROLLS)

Steps:

• Rice rolls:
• 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.
• When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth 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.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
• Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
• Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• 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, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
• Brush the pan with oil again and repeat until you've used up all the batter.
• When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
• Sweet dipping sauce:
• Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.

ROLLED SOUFFLE WITH SHRIMP FILLING

Steps:

• Line a jelly roll pan with waxed paper, and butter and flour it.
• In a saucepan, add milk to flour, and cook while stirring until thick.
• Beat in egg yolks, one at a time.
• Add salt, pepper, and nutmeg.
• Beat egg whites, and then fold flour mixture into whites.
• Add cheese, and pour mixture onto jelly roll pan.
• Bake at 375 degrees for 18-20 minutes.
• Turn souffle out onto dampened kitchen towel and remove waxed paper.
• Spread souffle with shrimp filling and roll up jelly roll fashion.
• Place on serving dish and garnish with remaining Bechamel sauce.
• Shrimp Filling:.
• Saute green onions in butter.
• Add the wine and shrimp and cook 5 minutes.
• Add salt, pepper, and mushrooms and simmer 5 minutes more.
• Blend in 1 cup Bechamel sauce.
• Bechamel Sauce:.
• Melt butter in heavy saucepan.
• Add flour and blend with a whisk.
• Gradually add milk while whisking, and cook until sauce has thickened.
• Add seasonings.