Shrimp Cheung Fun (Rice Rolls)
Recipe GLPR6c3ee6b119ca41
Delicate steamed rice noodle rolls filled with tender shrimp, originating from Southern China. These silky sheets of cheung fun are rolled while still warm, creating a smooth texture. The rolls are served with a sweet and savory sauce made from light and dark soy, sugar, oyster sauce, and chicken powder. A classic dim sum dish that is light, elegant, and utterly satisfying.
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Ingredients
1½ cups rice flour
3 tablespoons tapioca starch
1 tablespoon wheat starch
1 tablespoon potato starch
½ teaspoon salt
2½ cups lukewarm water
Neutral oil for greasing
18 medium to large shrimp, peeled, deveined, and patted dry
½ cup light soy sauce
¾ cup dark soy sauce
¾ cup sugar
1 cup water
1½ teaspoons oyster sauce
1½ teaspoons chicken powder
Directions
Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt together into a large mixing bowl. Gradually pour in the lukewarm water while stirring constantly until the batter reaches the consistency of thin glue with no lumps.
Set up a 12-inch steamer basket over boiling water (or create a DIY steamer by placing a heat-safe plate on three foil balls in a pot with ½ inch of water). Lightly brush a 9x6-inch sheet pan with neutral oil.
Stir the batter once more to ensure it is smooth. Using a ladle, pour just enough batter onto the oiled pan to create a thin, even layer covering the bottom. Place 3 medium to large shrimp onto the batter, positioning them about 1 inch from one narrow edge.
Carefully place the sheet pan into the steamer basket, cover, and steam for 6 minutes or until bubbles appear on the surface of the rice batter. If the water level drops, carefully add boiling water to maintain the steam.
Carefully remove the hot sheet pan from the steamer and place it on a clean work surface. Allow it to cool for about 1 minute. Using a plastic bench scraper, gently roll the rice sheet from the top of the pan away from you into a loose, elegant roll. Cut the roll in half widthwise.
Lightly oil the pan again and repeat steps 3 through 5 with the remaining batter until all batter is used.
When ready to serve, place the finished rolls back in the steamer for 1 to 2 minutes until heated through.
While the rolls warm, heat a small saucepan over medium-low heat. Add the light soy sauce, dark soy sauce, sugar, water, oyster sauce, and chicken powder. Stir continuously until the sugar and chicken powder are completely dissolved. Pour the warm sauce over the hot rice rolls and serve immediately.
