Chinese · Breakfast · Lunch · Snack
Cheung Fun (Steamed Rice Noodle Rolls with Shrimp)
腸粉
Silky, translucent rice sheets steamed around sweet pink shrimp and scallions, then rolled and dressed with a light, lightly sweet soy sauce, just like a dim sum classic made at home.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 62% · Fat 17% · Protein 21%
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Ingredients
For 4 servings- 3/4 cup120 gRice flour (not glutinous)
- 1/4 cup30 gTapioca starch
- 2 tbsp15 gCornstarch
- 2 cups + 2 tbsp500 gWater (for batter)
- 1/6 tspSalt
- 2 tsp9 gNeutral vegetable oil
- 300 g (about 2/3 lb)Raw shrimp, peeled and deveined
- 1 pinchGround white pepper
- 3 medium45 gScallions, thinly sliced
- 2 tbsp32 gReduced-sodium light soy sauce
- 4 tbsp60 gWater (for sauce)
- 2 tsp8 gSugar
- 1 tsp5 gToasted sesame oil
- 2 tsp5 gToasted sesame seeds (optional)
- 1 small handful5 gFresh cilantro leaves (optional)
Steps
- 1
Whisk the rice flour, tapioca starch, cornstarch, salt and the 500 g water into a smooth, thin batter.
- 2
Stir in 1 tsp of the oil and let the batter rest for 20 minutes.
- 3
Cut the shrimp into bite-size pieces and toss with the white pepper.
- 4
Simmer the soy sauce, 60 g water and sugar in a small pan for 1-2 minutes until the sugar dissolves, then stir in the sesame oil and set aside.
- 5
Set up a wok or steamer large enough to hold a 20 cm (8 in) square metal tray or heatproof plate and bring it to a strong steam over high heat.
- 6
Brush the tray with a thin film of the remaining oil.
- 7
Stir the batter well, as it settles, and pour about 1/3 cup into the tray, tilting to coat the base evenly.
- 8
Scatter about one eighth of the shrimp and a few scallions over the batter.
- 9
Cover and steam for 3 minutes, until the sheet is translucent and puffs slightly and the shrimp are pink and opaque (63 °C / 145 °F).
- 10
Lift the tray out and use a silicone spatula or bench scraper to roll the sheet up from one edge into a loose log.
- 11
Transfer the roll to a serving plate and repeat with the rest of the batter, shrimp and scallions, re-oiling the tray lightly each time.
- 12
Spoon the soy sauce over the rolls and top with sesame seeds and cilantro if using. Serve warm.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, swap the soy sauce for a reduced-sodium tamari labelled gluten-free and check that your rice flour and starches are labelled gluten-free too.
- Replace the shrimp with small cubes of firm tofu or sliced shiitake mushrooms for a vegetarian filling.
- Use chopped cooked chicken or char siu pork instead of shrimp if you prefer, making sure it is fully cooked before rolling.
- If you can't find tapioca starch, use an equal amount of extra cornstarch, though the sheets will be a little less stretchy.
Storage
These rolls are best eaten fresh, as the rice sheets turn firm and dry in the fridge. Refrigerate any leftovers within 2 hours in an airtight container for up to 2 to 3 days, re-steam until steaming hot all the way through, and do not freeze.
Make ahead
Mix the batter and the soy sauce up to 1 day ahead and keep both covered in the fridge, stirring the batter well before use. You can also prep the shrimp and slice the scallions a few hours ahead and keep them chilled until you steam.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: CrustaceansGlutenSoySesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (281 g) | Per 100 g | |
|---|---|---|
| Calories | 250 kcal | 89 kcal |
| Protein | 13 g | 4.6 g |
| Carbohydrates | 38.1 g | 13.6 g |
| of which sugars | 2.6 g | 0.9 g |
| Fiber | 1.2 g | 0.4 g |
| Fat | 4.6 g | 1.6 g |
| of which saturated | 0.6 g | 0.2 g |
| Sodium | 817 mg | 291 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
