Cheung Fun (Steamed Rice Noodle Rolls with Shrimp)
Local name: 腸粉
In short: Silky, thin sheets of steamed rice batter wrapped around shrimp and rolled up, then drizzled with a sweet and savory soy sauce. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 240 kcal
Cheung fun are soft, slippery rice noodle rolls, a favorite at dim sum and a popular snack at Hong Kong street stalls. A thin batter of rice flour and starch is steamed in a shallow tray with a few shrimp, then rolled up like a crepe. They are served with a warm, lightly sweet soy sauce poured over the top. Eat them fresh, while they are still silky.
Instructions
- Whisk the rice flour, tapioca starch, cornstarch and salt with the water and oil until smooth. Rest for 20 minutes, then stir again before each use, since the starch settles.
- Toss the shrimp with the salt, cornstarch and sesame oil. For the sauce, simmer the soy sauce, sugar and water for 2 minutes, then stir in the sesame oil.
- Bring water to a boil in a wide pot with a steaming rack. Oil a 20 cm (8 in) round heatproof pan or dish and heat it on the rack for 1 minute.
- Stir the batter and pour in about 60 ml (1/4 cup), tilting to coat the base thinly. Scatter over a few shrimp and a pinch of spring onion.
- Cover and steam for 3 to 4 minutes, until the batter is set, bubbly and translucent and the shrimp is pink at 63°C (145°F).
- Lift out the pan, cool for 30 seconds, then loosen the edge with a bench scraper and roll the sheet up into a log. Repeat with the remaining batter, oiling the pan each time.
- Cut the rolls into pieces, arrange on a plate and pour over the warm sauce.
Tips
- Stir the batter before every sheet. If the sheets look thick or gummy, thin the batter with a spoonful of water, since thin sheets give the silkiest texture.
- Fillings can be minced pork, beef or char siu. Plain rolls with sweet soy sauce and sesame seeds are also a popular street snack.
Questions and answers
Can I make cheung fun ahead of time?
They are best fresh, since the rolls firm up in the fridge. Re-steam for 2 to 3 minutes to soften leftovers, and add the sauce just before serving.
Can I use a regular steamer?
Yes. Use a wide pot or wok with a rack, and a shallow heatproof pan or dish that fits. Wrap the lid in a towel to stop drips falling on the batter.
Why are my cheung fun tough?
The batter was probably too thick or the sheets steamed too long. Keep each layer thin and steam only until set, about 3 minutes.
How long does it take to make Cheung Fun (Steamed Rice Noodle Rolls with Shrimp)?
About 1 h 10 min in total: 30 min of preparation and 40 min of cooking.
How many calories are in Cheung Fun (Steamed Rice Noodle Rolls with Shrimp)?
About 240 kcal per serving, with 9 g of protein, 36 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 36 g |
| Fat | 7 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
