Shrimp Cheung Fun, or cheung fun (肠粉), are a traditional Cantonese dim sum dish. They're definitely one of my favorite go-to orders! The ideal ones are soft, somewhat chewy, and elastic, with a variety of filling possibilities. Some of the most prevalent are shrimp, beef mince, char siu, and Chinese fried donuts.
Traditionally, steamed rice rolls are produced with pulverized old rice and steamed on a huge stainless steel, multi-layered tray or on a cloth.
I'm happy to share my three-year-old recipe for Shrimp Cheung Fun after a grueling process of recipe testing. I wish everyone could have witnessed the drama and excitement that took place in our kitchen.
Shrimp Cheung Fun
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Inactive Time: 5 minutes (for resting the batter)
- Total Time: 35 minutes
For 4 Servings
Author: Chris
Total time: 20 minutes
Ingredients
For the shrimp
- 5 ounces (12 to 16 pieces) medium shrimp, peeled and deveined.
- Pinch of salt.
- Pinch of white pepper
- ½ teaspoon rice wine.
- ½ teaspoon sesame oil.
- ½ teaspoon cornstarch.
- 1 ½ teaspoons of water.
For the sauce
- 4 tablespoons hot water.
- 2 tablespoons sugar.
- 2 tablespoons soy sauce.
- 1 tablespoon dark soy sauce.
- 1 tablespoon oyster sauce.
- ½ teaspoon sesame oil.
For the Cheung Fun
- ½ cup rice flour.
- 2 tablespoons tapioca starch.
- 2 tablespoons wheat starch.
- 1 ½ cups water.
- 2 tablespoons avocado oil, separated, for brushing.
Steps
To Prepare the Shrimp
- Toss the cleaned shrimp with 2 tablespoons of water, 1/2 teaspoon sugar, and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and chill for 2 hours.
- After 2 hours, rinse the shrimp in a moderate stream of cold running water for 5 minutes to remove the sugar and baking soda, then pat dry with a paper towel. This will significantly enhance the texture of the shrimp.
- Marinate the shrimp in 1/4 teaspoon sesame oil, a sprinkle of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon freshly ground white pepper. Cover and refrigerate while you prepare the remaining ingredients.
To make the sauce
- Combine all the ingredients in a small saucepan over medium-low heat. Turn off the heat once the sauce begins to simmer. Once totally cooled, remove the ginger and scallions. You may keep this sauce in the fridge for up to two weeks.
To prepare the rice noodle rolls
- In a large mixing bowl, combine rice flour, mung bean starch, wheat starch, cornstarch, and salt. Pour in the water and mix for at least 3 minutes, or until the dry ingredients are thoroughly combined. Set aside and wait for any air bubbles to disappear.
- Soak the cotton rag in water until totally soaked. Brush some oil on a clean, smooth surface, such as a non-porous countertop, a wide flat plate, or a smooth chopping board.
- Pre-boil water in your steamer with the lid on, and ensure that your steamer fits the flat-bottomed pan you'll be using to steam the rice noodles. I used a 9 x 13 nonstick sheet pan. This recipe yields 2 complete sheets of rice noodles in this size pan (the equivalent of nearly three dim sum orders).
- First, arrange the shrimp in a single layer on a platter and steam for 2 minutes. Remove immediately and set aside.
- Now remove the soaking wet cotton towel from the water and line the bottom of the pan with it. (Don't wring out the water.) Stir the rice-flour liquid mixture again before pouring in just enough to thoroughly cover the cloth at the bottom of the pan. Too much will cause the rice noodle to thicken.
- With the water in your steamer boiling, use the plate gripper to carefully drop the pan into the steamer, then cover the lid and steam on high for 2 minutes. (Ensure that the pan is perfectly level; otherwise, the noodles will be too thick on one side and too thin on the other.)
- Using the plate gripper, take the pan from the steamer and place it next to your assembly station.
- Carefully remove the towel from the pan and place (rice noodle side down) on the greased surface. Using the dough scraper, carefully scrape the rice noodle sheet off the cotton towel onto the oiled surface. Scrape and take off the cotton cloth simultaneously.
- Cut the rice noodles in half crosswise and arrange four cooked shrimp along the border of each piece. To wrap the shrimp, roll the rice sheet with a plastic dough scraper. At this point, you will have two long rolls. Cut each in half, sprinkle with the prepared sauce, and consume while hot.
- Rinse the cotton towel in clean water (no soap or detergent required) to remove rice residue before producing the next one. These are best served fresh! Good thing the rice batter is so simple to create!
Notes
- This recipe uses mung bean starch, an infrequently used product. However, this starch is a key element in glass noodles, and I believe it lends a great texture and chewiness.
- Even if the batter is thoroughly blended, the dry ingredients will settle to the bottom. It must be mixed thoroughly before being put into the pan to steam.
- Your shrimp will get plumper and crispier after the marinating process. If your shrimp are really fresh, then skip this step.
Nutrition Facts (per serving)
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg
#Talesofakitchen #ShrimpCheungFun #shrimp
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Shrimp Cheung Fun (Shrimp Rice Noodle Rolls Recipe)
- Prep Time: 20 minutes
- Inactive Time: 5 minutes (for resting the batter)
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 Servings 1x
- Category: Asian Food
Description
Use this recipe from Tales Of A Kitchen to learn how to make real Shrimp Cheung Fun. Rich shrimp are encased in delicate rice noodles to create a dim sum meal.
Ingredients
Scale
For the shrimp
- 5 ounces (12 to 16 pieces) medium shrimp, peeled and deveined.
- Pinch of salt.
- Pinch of white pepper
- ½ teaspoon rice wine.
- ½ teaspoon sesame oil.
- ½ teaspoon cornstarch.
- 1 ½ teaspoons of water.
For the sauce
- 4 tablespoons hot water.
- 2 tablespoons sugar.
- 2 tablespoons soy sauce.
- 1 tablespoon dark soy sauce.
- 1 tablespoon oyster sauce.
- ½ teaspoon sesame oil.
For the Cheung Fun
- ½ cup rice flour.
- 2 tablespoons tapioca starch.
- 2 tablespoons wheat starch.
- 1 ½ cups water.
- 2 tablespoons avocado oil, separated, for brushing.
Instructions
To Prepare the Shrimp
- Toss the cleaned shrimp with 2 tablespoons of water, 1/2 teaspoon sugar, and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and chill for 2 hours.
- After 2 hours, rinse the shrimp in a moderate stream of cold running water for 5 minutes to remove the sugar and baking soda, then pat dry with a paper towel. This will significantly enhance the texture of the shrimp.
- Marinate the shrimp in 1/4 teaspoon sesame oil, a sprinkle of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon freshly ground white pepper. Cover and refrigerate while you prepare the remaining ingredients.
To make the sauce
- Combine all the ingredients in a small saucepan over medium-low heat. Turn off the heat once the sauce begins to simmer. Once totally cooled, remove the ginger and scallions. You may keep this sauce in the fridge for up to two weeks.
To prepare the rice noodle rolls
- In a large mixing bowl, combine rice flour, mung bean starch, wheat starch, cornstarch, and salt. Pour in the water and mix for at least 3 minutes, or until the dry ingredients are thoroughly combined. Set aside and wait for any air bubbles to disappear.
- Soak the cotton rag in water until totally soaked. Brush some oil on a clean, smooth surface, such as a non-porous countertop, a wide flat plate, or a smooth chopping board.
- Pre-boil water in your steamer with the lid on, and ensure that your steamer fits the flat-bottomed pan you'll be using to steam the rice noodles. I used a 9 x 13 nonstick sheet pan. This recipe yields 2 complete sheets of rice noodles in this size pan (the equivalent of nearly three dim sum orders).
- First, arrange the shrimp in a single layer on a platter and steam for 2 minutes. Remove immediately and set aside.
- Now remove the soaking wet cotton towel from the water and line the bottom of the pan with it. (Don't wring out the water.) Stir the rice-flour liquid mixture again before pouring in just enough to thoroughly cover the cloth at the bottom of the pan. Too much will cause the rice noodle to thicken.
- With the water in your steamer boiling, use the plate gripper to carefully drop the pan into the steamer, then cover the lid and steam on high for 2 minutes. (Ensure that the pan is perfectly level; otherwise, the noodles will be too thick on one side and too thin on the other.)
- Using the plate gripper, take the pan from the steamer and place it next to your assembly station.
- Carefully remove the towel from the pan and place (rice noodle side down) on the greased surface. Using the dough scraper, carefully scrape the rice noodle sheet off the cotton towel onto the oiled surface. Scrape and take off the cotton cloth simultaneously.
- Cut the rice noodles in half crosswise and arrange four cooked shrimp along the border of each piece. To wrap the shrimp, roll the rice sheet with a plastic dough scraper. At this point, you will have two long rolls. Cut each in half, sprinkle with the prepared sauce, and consume while hot.
- Rinse the cotton towel in clean water (no soap or detergent required) to remove rice residue before producing the next one. These are best served fresh! Good thing the rice batter is so simple to create!
Notes
- This recipe uses mung bean starch, an infrequently used product. However, this starch is a key element in glass noodles, and I believe it lends a great texture and chewiness.
- Even if the batter is thoroughly blended, the dry ingredients will settle to the bottom. It must be mixed thoroughly before being put into the pan to steam.
- Your shrimp will get plumper and crispier after the marinating process. If your shrimp are really fresh, then skip this step.
Nutrition
- Calories: 220 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60
