Cheung Fun (Cantonese Steamed Rice Noodle Rolls with Shrimp)

Name: Cheung Fun (Cantonese Steamed Rice Noodle Rolls with Shrimp)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: rice flour 120 g; cornstarch 20 g; water 320 ml; shrimp 100 g; soy sauce 2 tbsp; sugar 1 tsp; sesame oil 1 tsp; Cooking oil for the tray Enough for a thin coating

Quick answer

Total time: 40 min
Level: Hard
Servings: 2 servings
Ingredients: 8

About this dish

Translucent rice sheets come out of the steamer soft enough to roll around chopped shrimp, then get a lightly sweet soy sauce poured over the top.

Hong Kong dim sum tables rarely go without them, and street carts there steam them to order, filling them with char siu or beef instead, or rolling them plain. This version uses rice flour with cornstarch rather than tapioca, and because the starch settles fast, the batter needs a stir before every pour. Too thick a layer makes the roll heavy and doughy, while too thin a layer tears during rolling. The shrimp are done only when firm and opaque all the way through, not when the sheet turns translucent.

Ingredients

servings

IngredientAmount

Cooking oil for the trayEnough for a thin coating

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Instructions

6 steps

1

Put 120g rice flour and 20g cornstarch in a bowl, then whisk in 320ml water a little at a time.

Scrape the bottom as you mix so no dry pockets or lumps remain.
2

Peel and devein 100g shrimp, pat dry, and chop into even pieces about 0.5cm across.
3

Fill the steamer with enough water and bring it to a strong boil over high heat before preparing the tray.

Brush a shallow stainless tray with a very thin film of oil so the sheet releases cleanly.
4

Stir the batter again right before pouring because the starch settles quickly.

Pour a 2-3mm layer into the oiled tray, tilt to level it, then scatter the shrimp evenly across the surface.
5

Set the tray in the boiling steamer and cover.

Check after about 2 minutes of strong steam. Continue until the sheet is translucent and the shrimp is firm and opaque throughout; elapsed time or the sheet alone does not establish shrimp doneness.
6

Loosen the edge with a wide scraper, then roll the sheet firmly from one side while it is still warm and flexible.

Transfer to a plate, mix 2 tbsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil, then drizzle over the rolls.