Dim Sum Recipe
Shrimp Cheung Fun
Shrimp cheung fun are Cantonese rice noodle rolls filled with shrimp and served with a light sweet soy sauce.
Why this dish works
The dish teaches dim sum texture and delicacy. The rice sheet should be soft and slippery, while the shrimp should remain tender.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 2–3 |
| Time | 1 hour |
| Core technique | Steamed rice noodle sheets |
| Heat level | Mild |
| Best with | Tea and other dim sum |
Ingredients
- 1/2 cup rice flour
- 2 tablespoons tapioca starch
- 1 tablespoon cornstarch
- 1.5 cups water
- 1 teaspoon neutral oil
- Pinch of salt
- 8 oz shrimp, peeled and chopped or left small
- Sauce: 2 tablespoons light soy sauce, 1 tablespoon water, 1 teaspoon sugar, 1/2 teaspoon sesame oil
Method
- Mix rice flour, tapioca starch, cornstarch, water, oil, and salt into a thin batter.
- Prepare a steamer and lightly oil a flat heatproof tray.
- Pour a thin layer of batter into the tray and add shrimp.
- Steam until set and translucent.
- Use a scraper to roll the sheet around the shrimp.
- Repeat with remaining batter.
- Warm sauce ingredients and pour over rolls.
Variations and substitutions
- Use char siu, beef, or mushrooms instead of shrimp.
- Make plain cheung fun with sauce and sesame seeds.
- Use a nonstick cake pan as a steaming tray.
- Add scallions to the batter.