Shrimp Cheung Fun (Dim Sum Recipe)
Shrimp Cheung Fun is a classic Cantonese dim sum dish featuring silky rice noodle rolls wrapped around tender shrimp and served with a savory soy-based sauce.
Ingredients
For the shrimp
- 12 pieces shrimp, peeled and deveined
- Pinch of salt
- Pinch of white pepper
- ½ teaspoon rice wine
- ½ teaspoon sesame oil
- ½ teaspoon cornstarch
- 1½ 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
- 1½ cups water
- 2 tablespoons avocado oil, divided
Instructions
- To 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.
- To marinate the shrimp, in a bowl, combine the salt, white pepper, rice wine, sesame oil, cornstarch, and water. Add the shrimp and toss gently to coat. Marinate for 10 minutes, then transfer the shrimp to a plate in a single layer.
- To steam the shrimp, bring a steamer to a boil over high heat. Place the shrimp in the steamer, cover, and steam for about 2 minutes until cooked through. Remove and set aside.
- To prepare the Cheung Fun batter, in a bowl, whisk together the rice flour, tapioca starch, wheat starch, and water until smooth.
- To steam the Cheung Fun, brush about 1 teaspoon of avocado oil into a heat-resistant container. Whisk the batter again, then pour about ½ cup into the container. Place it into a steamer over high heat and steam for about 4 minutes until set. Remove and let cool for about 2 minutes. Repeat with the remaining batter, whisking before each batch.
- To assemble the rolls, lightly oil a work surface. Place 3 to 4 shrimp evenly across a rice noodle sheet. Using a plastic scraper, carefully roll the noodle sheet over the shrimp. Transfer to the work surface and trim the two edges if desired. Repeat with the remaining noodle sheets and shrimp.
- To serve, arrange the Shrimp Cheung Fun on a serving plate. Drizzle with the sauce and serve immediately.
Video
Notes
- Whisk before each batch: The starches settle quickly, so always stir the batter before pouring.
- Wheat starch: Wheat starch helps create the signature translucent appearance and delicate chew of Cheung Fun.
- Wheat starch substitute: Replace the wheat starch with an equal amount of cornstarch if needed. The noodle sheets will be slightly less translucent and more delicate.
- Don't overcook: Overcooking can make the rice noodle sheets tougher and harder to roll.
- Lightly oil the surface: A thin layer of oil helps prevent sticking when rolling the noodle sheets.
- Protein swap: Beef, char siu pork, chicken, scallops, crab, or tofu can be used instead of shrimp.
- Serve immediately: Cheung Fun is best enjoyed fresh while the noodle sheets are soft and silky.