Shrimp Cheung Fun 鮮蝦腸粉
This delectable little morsel, the Shrimp Cheung Fun 鮮蝦腸粉, is a part of the classic Cantonese dim sum experience, a must order for any dim sum lunch. The Shrimp Cheung Fun is unique experience of sea sweet fresh shrimp rolled up in delicate slippery rice sheets: a savory, slightly chewy, slighty slurpy taste sensation of the first order.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 36 frozen pre-peeled shrimp
- 1 tsp salt
- 1/4 tsp baking soda
- 3 tbsp light soy sauce
- 1 tbsp sugar
- 1/2 cup water
- 1 tbsp chicken stock (optional)
- 1/4 tsp sesame oil
- 2/3 cup rice flour, 100g
- 1 1/3 tbsp wheat starch, 10g
- 1 1/2 tbsp tapioca starch, 10g
- 1 1/4 cup water, 300ml (or 1 1/2 cup plus 3 tbsp, 400ml, for a thinner sheet)
- 1/4 tsp salt
- 1 tbsp oil
- 1 tbsp cooked oil 熟油
Instructions
- 1
Prepare the shrimp: Defrost the shrimp. When defrosted add salt and baking soda, toss to mix and let brine for 15 mins. Place in small pot with room temperature water to cover. Cook over medium heat for 7 mins. Remove immediately and rinse under running water until cool. Dry well with paper towels. Set aside for later.
- 2
Make the sauce: Add soy sauce, sugar, water, chicken stock (optional) to small pot and heat until the sugar is melted. Take off stove and add in sesame oil. Let the sauce cool to room temperature.
- 3
Make the rice batter: Mix rice flour, wheat starch and tapioca starch in a mixing bowl. Add water, salt and 1 tbsp oil and mix thoroughly.
- 4
Prepare the steamer: Set up steamer with steamer rack, 2 inches water and tray. Brush oil on tray bottom and sides. While the water is heating, stir the batter (the starch settles to the bottom quickly) and then add 2 1/2 to 3 tbsp of batter to the oiled tray. Use a brush to spread the batter evenly over the tray until the batter covers the whole tray. Put the steamer lid on. Steam for 2-3 mins over medium heat or until the rice sheet is completely cooked. Test by doneness by pressing with fingertip. Should not be sticky or mushy. Remove tray from steamer.
- 5
Roll the cheung fun: Place four shrimps in a row about 1 1/2 inch from one short end. Oil a dough scraper with cooked oil then use it to scrape up and then fold the rice sheet over the row of shrimp. Repeat the scraping and folding over until all the rice sheet is folded around the shrimp filling. Re-oil the dough scraper as needed to prevent stickiness. Brush a little cooked oil over the finished cheung fun.
- 6
Plate the cheung fun: Use dough scraper to cut the cheung fun in half or in fourths as you like. Lift onto serving plate. Add a tbsp of sauce over cheung fun and serve hot.
- 7
Make more cheung fun: Repeat the above steps for each cheung fun you want to eat right away. Remember to stir the batter each time before scooping out the batter. Any batter left can be stored in the fridge for up to a week which is great cause each time you feel like a cheung fun you can make one right away. Enjoy the dim sum love!