Shrimp Cheung Fun (Dim Sum Recipe)

Shrimp Cheung Fun—those delicate, silky steamed rice noodle rolls you adore from dim sum. After trying many techniques and ingredients, I’ve perfected a method that yields smooth, slightly translucent rolls with tender shrimp inside. This recipe will guide you to making irresistibly soft and flavorful Shrimp Cheung Fun right at home!

Shrimp Cheung Fun Recipe

Serves: 4
Prep time: 25 minutes
Cook time: 20 minutes

For the shrimp:
5 ounces (12 to 16 pieces) medium shrimp, peeled and deveined
Pinch of salt
Pinch of white pepper
½ teaspoon rice wine
½ teaspoon sesame oil
½ teaspoon cornstarch
1 ½ teaspoons water

For the sauce:
4 tablespoons hot water
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
½ teaspoon sesame oil

For the Cheung Fun:
½ cup rice flour
2 tablespoons tapioca starch
2 tablespoons wheat starch
1 ½ cups water
2 tablespoons avocado oil, separated, for brushing

Shrimp Cheung Fun Instructions

1. Make the sauce:

• In a bowl, combine hot water and sugar. Whisk until the sugar dissolves.
• Add soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well and set aside.

2. Marinate the shrimp:

• In a bowl, mix salt, white pepper, rice wine, sesame oil, and cornstarch slurry (½ teaspoon cornstarch mixed with 1 ½ teaspoons water).
• Add peeled and deveined shrimp and combine gently. Marinate for 10 minutes.
• Transfer shrimp to a plate in a single layer.

3. Steam the shrimp:

• Bring a steamer to high heat and boiling.
• Place shrimp in the steamer, cover, and steam until cooked through, about 2 minutes.
• Remove and set aside.

4. Prepare the Cheung Fun batter:

• Whisk together rice flour, tapioca starch, wheat starch, and water until smooth.
• Brush about 1 teaspoon of avocado oil into a heat-resistant container (e.g., 9×9 inch cake pan).
• Whisk the batter again, then pour about ½ cup into the container.

5. Steam the Cheung Fun:

• Bring a large steamer to a boil over high heat.
• Place the container with batter inside, gently leveling the batter by moving the container.
• Cover and steam for 4 minutes until set and cooked through.
• Remove the container and allow it to cool for 2 minutes.

6. Assemble the rolls:

• Brush a clean working surface lightly with avocado oil.
• Place 3 to 4 steamed shrimp evenly on the cooked rice noodle sheet.
• Using a plastic scraper, carefully roll the Cheung Fun over the shrimp.
• Transfer to the work surface and trim off the two edges.
• Repeat with the remaining batter and shrimp.

7. Serve:

• Plate the shrimp Cheung Fun rolls and drizzle with the prepared sauce. Enjoy immediately!

Tips & notes

• Use fresh shrimp: Fresh, medium-sized shrimp work best for a tender and flavorful filling.
• Wheat starch explanation: Wheat starch gives Cheung Fun its translucent characteristic and slightly chewy texture. If you can’t find wheat starch, cornstarch can be used as a substitute, but the texture may be slightly different—less chewy and more delicate.
• Oil the steaming container: Lightly oiling the container prevents the batter from sticking and helps with easy rolling.
• Trim the edges: Trimming the edges creates neat rolls and removes thicker parts that might not cook evenly.
• Serve immediately: Cheung Fun is best enjoyed fresh for the soft texture; if storing, cover tightly to prevent drying out.
• Adjust sauce to taste: Feel free to tweak the sweetness or saltiness of the sauce to match your preference.