Shrimp Cheung Fun (Dim Sum Recipe)

What Is Shrimp Cheung Fun?

Shrimp Cheung Fun, also known as shrimp rice noodle rolls, is a popular Cantonese dim sum dish made with thin steamed rice noodle sheets wrapped around shrimp and served with a lightly sweetened soy sauce.

The rice noodle sheets are soft, delicate, and slightly translucent. Once rolled around the shrimp, they’re drizzled with sauce and served warm.

It’s one of the most recognizable dishes found in dim sum restaurants and is loved for its smooth texture and simple, comforting flavors.

What Is Cheung Fun Made Of?

Cheung Fun batter is made from a combination of starches and flour that work together to create its signature texture.

Rice Flour: Provides structure and the classic rice flavor.

Tapioca Starch: Adds elasticity and helps prevent the noodle sheets from breaking.

Wheat Starch: Creates the translucent appearance and delicate chew that good Cheung Fun is known for.

Water: Hydrates the batter and creates a smooth consistency.

Oil: Helps prevent sticking and makes rolling easier.

How Do You Get Cheung Fun Soft and Silky?

The secret to soft and silky Cheung Fun comes down to a few simple techniques.

First, use the correct balance of rice flour, tapioca starch, and wheat starch. Each ingredient contributes a different texture.

Second, always whisk the batter before pouring each batch. The starches settle quickly, and an uneven batter can lead to inconsistent results.

Third, steam the noodle sheets just until they’re set. Overcooking can make them tougher and harder to roll.

Finally, allow the noodle sheet to cool briefly before rolling. This helps it release more easily and prevents tearing.

Why Use Wheat Starch in Cheung Fun?

Wheat starch is one of the key ingredients that gives Cheung Fun its signature texture.

Unlike regular flour, wheat starch is made from the starch portion of wheat after the gluten has been removed.

It helps create:

• A more translucent appearance
• A softer texture
• A delicate chew
• Better flexibility when rolling

If you can’t find wheat starch, you can substitute it with an equal amount of cornstarch. The Cheung Fun will still taste delicious, but the noodle sheets may be slightly less translucent and a little more delicate when rolling.

Why Is My Cheung Fun Not Smooth?

Several common mistakes can affect the texture.

The Batter Wasn’t Mixed

The starches settle quickly. Always whisk before pouring each batch.

The Batter Was Too Thick

A thicker layer takes longer to cook and may become uneven.

The Steamer Wasn’t Hot Enough

Always steam over high heat with the water fully boiling before adding the batter.

The Sheet Was Overcooked

Overcooked noodle sheets can become tougher and less silky.

What Other Fillings Can You Use?

Protein Variations

• Beef
• Char siu pork
• Chicken
• Scallops
• Crab
• Tofu

Vegetable Additions

• Scallions
• Cilantro
• Bean sprouts
• Mushrooms

Tip: Keep the fillings relatively thin so the rice noodle sheets roll easily.

Let’s Talk Ingredients

Shrimp: Shrimp adds a naturally sweet flavor and tender texture.

Rice Flour: Forms the foundation of the rice noodle sheets.

Tapioca Starch: Helps create elasticity and flexibility.

Wheat Starch: Contributes translucency and chew.

Soy Sauce: Creates the savory base of the sauce.

Oyster Sauce: Adds depth and umami.

Sesame Oil: Adds aroma and richness.

Cooking Oil: Helps prevent sticking during steaming and rolling.

Step-by-Step: Let’s Cook

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

Step 1: Make the Sauce

In a bowl, combine the hot water and sugar. Whisk until the sugar dissolves.

Add the soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well and set aside.

Tip: Making the sauce first allows the flavors to fully blend while you prepare the rest of the recipe.

Step 2: Marinate the Shrimp

In a bowl, combine the salt, white pepper, rice wine, sesame oil, and cornstarch slurry.

Add the shrimp and gently toss to coat. Marinate for 10 minutes.

Transfer the shrimp to a plate in a single layer.

Tip: The cornstarch slurry helps keep the shrimp tender during steaming.

Step 3: Steam the Shrimp

Bring a steamer to a boil over high heat.

Place the shrimp in the steamer and steam for about 2 minutes until cooked through.

Remove and set aside.

Tip: Avoid overcooking the shrimp, as they will continue to warm inside the rice noodle rolls.

Step 4: Prepare the Batter

In a bowl, whisk together the rice flour, tapioca starch, wheat starch, and water until smooth.

Brush a heat-resistant container with about 1 teaspoon of avocado oil.

Whisk the batter again before pouring.

Tip: The starches settle quickly, so always stir the batter before each batch.

Step 5: Steam the Cheung Fun

Pour about ½ cup of batter into the prepared container.

Place it into a steamer over high heat and steam for about 4 minutes until set.

Remove and allow it to cool for about 2 minutes.

Tip: Letting the sheet cool briefly makes it easier to remove without tearing.

Step 6: Assemble the Rolls

Lightly oil your work surface.

Place 3 to 4 shrimp evenly across the rice noodle sheet.

Using a plastic scraper, carefully roll the sheet around the shrimp.

Trim the two edges if desired.

Repeat with the remaining batter and shrimp.

Tip: A lightly oiled surface helps prevent sticking and makes rolling easier.

Step 7: Serve

Arrange the Cheung Fun on a serving plate.

Drizzle generously with the prepared sauce and serve immediately.

Tip: Cheung Fun is best enjoyed fresh while the rice noodle sheets are soft and silky.