Cheung Fun with Shrimp (鲜虾肠粉)

Ingredients

• 160 g (1 cup)rice flour
• 60 g (1/2 cup)wheat starch
• 1/2 teaspoonsalt
• 710 ml (3 cups)water
• 227 g (1/2 lb)shrimp, peeled and deveined
• 2scallions, sliced (green parts only)
• 1/2 tablespooncornflour
• 1/2 tablespoonwater
• 1/4 teaspoonsalt
• 1/4 teaspoonsugar
• 1/4 teaspoontoasted sesame oil
• A pinchwhite pepper
• 1 teaspoonvegetable oil
• 2scallions, cut into 5 cm pieces (white parts only)
• 2 clovesgarlic
• 75 ml (5 tablespoons)water
• 2 tablespoonslight soy sauce
• 1 tablespoondark soy sauce
• 2 tablespoonssugar
• 1 tablespoonoyster sauce
• 2dried shiitake mushrooms
• A pinchwhite pepper
• 1large wok, or large deep skillet with a lid
• 1stainless-steel tray that fits inside the wok or skillet
• 1steaming rack
• 1bench scraper
• 1brush

Instructions

1. 1

   Mix the batter

   Whisk the rice flour, wheat starch and 1/2 teaspoon salt in a large bowl. Add 710 ml water and mix until the flour is incorporated. Leave the batter to hydrate while you prepare the other ingredients.

2. 2

   Prepare the filling

   Slice the shrimp lengthwise through the centre, then cut across into pieces about 1.5 cm wide. Put them in a medium bowl with the scallion greens, cornflour, 1/2 tablespoon water, 1/4 teaspoon salt, 1/4 teaspoon sugar, sesame oil and a pinch of white pepper. Mix well and leave to marinate.

3. 3

   Make the sauce

   Heat the vegetable oil in a small saucepan over medium heat. Add the scallion whites and cook for 1 to 2 minutes, until lightly golden. Add the garlic and cook for another minute, until golden brown. Stir in 75 ml water, both soy sauces, 2 tablespoons sugar, the oyster sauce and shiitake mushrooms. Bring to the boil and cook until the sugar dissolves. Take the pan off the heat and leave the aromatics to infuse as the sauce cools completely, then strain into a small bowl.

4. 4

   Heat the steamer

   Set a steaming rack in the centre of a large wok and place the tray on top, with its short side facing you. Check that the lid fits. Add water to just below the tray, then bring it to the boil over high heat. Cover and heat the tray for at least 5 minutes, until very hot.

5. 5

   Steam the wrapper

   Brush a thin layer of vegetable oil over the tray. Stir the batter before each use, then pour 1/3 cup onto the tray and spread it across the surface with the cup. Alternatively, hold the tray with a tea towel and tilt it to spread the batter evenly. Add a little more batter if needed to cover the tray. Cover and steam for 1 minute, until the batter has just set but is not fully cooked.

6. 6

   Add the shrimp

   Arrange about 2 tablespoons of filling in a close row across the short side of the tray, roughly one-third of the way up from the side facing you. Cover and steam for a further 2 minutes, until the shrimp is cooked through and the rice wrapper is set.

7. 7

   Roll the rice sheet

   Use a tea towel to move the tray from the wok to a clean work surface, keeping the wok covered. Gently loosen the edges with a bench scraper, then lift the edge nearest the shrimp and roll the sheet into a cylinder. If it sticks after rolling, carefully tip the tray over a plate so the roll comes away in one piece.

8. 8

   Cook remaining rolls

   Return the tray to the wok and heat it for a few minutes until hot again. Repeat the oiling, batter, filling and rolling process until all the batter and shrimp are used.

9. 9

   Serve warm

   Pour a few spoonfuls of the seasoned soy sauce over the cheung fun. Serve warm as a snack or appetiser.

What is cheung fun?

Cheung fun, also called rice noodle rolls, is a Cantonese dim sum dish made from a thin steamed rice sheet. It is commonly served with a savoury sauce and fillings such as shrimp.

This version keeps the wrapper delicate and soft while the shrimp cooks inside it. A sauce infused with scallion, garlic and shiitake adds savoury depth without hiding the seafood.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 16g protein, 62g carbs, 5g fat.

The rice flour and wheat starch provide most of the carbohydrates, while shrimp supplies much of the protein. The oil, sesame oil and sauces contribute fat; balance the plate with a generous vegetable side and serve the sauce to taste.

Getting the batter right

Flour blend: Rice flour forms the base, while wheat starch helps give the wrapper its smooth, tender texture. Whisk them with the salt before adding the water to reduce lumps.

Hydration: Give the mixed batter time to rest while you prepare the filling and sauce. Stir it thoroughly before every pour because the flour can settle.

Seasoning the shrimp

Even pieces: Cut the shrimp into small, similar-sized pieces so they sit neatly in the roll and cook evenly during the short steaming time.

Marinade: The cornflour and water help coat the shrimp, while sesame oil, sugar, salt and white pepper season the filling. Keep the shrimp in a tight row so the finished roll holds together.

Infusing the soy sauce

Aromatics: Brown the scallion whites lightly before adding garlic, taking care not to let the garlic become too dark. The water, soy sauces, sugar and oyster sauce make the savoury-sweet base.

Straining: Let the shiitake and aromatics sit in the cooling sauce before straining them out. This gives their flavour time to infuse without leaving pieces in the sauce.

Steaming and rolling

Hot tray: Preheating the tray for at least 5 minutes helps the thin layer of batter begin setting as soon as it is poured. Keep the water below the tray and the wok covered while steaming.

Gentle handling: Steam the wrapper for 1 minute before adding the shrimp, then steam for 2 minutes more. Loosen the edges carefully with a bench scraper and roll from the side nearest the filling.

What to serve with it

Serve the rolls warm with a few spoonfuls of the seasoned soy sauce over the top. They work well as a dim sum-style appetiser or snack.

For a more substantial meal, pair them with a light vegetable side or other small dim sum dishes. Keep extra sauce on the side for dipping.

Recipe notes & tips

• Stir the batter before every pour so the flour does not settle at the bottom.
• Keep a tea towel close by to handle the hot tray safely.
• Spread the batter in a thin, even layer for a delicate wrapper.
• Keep the wok covered between batches so the steamer stays hot.
• Strain the sauce only after it has cooled and had time to infuse.

Variations

• Chilli finish: Add a little chilli oil to the sauce when serving.
• More shiitake: Add extra rehydrated, sliced shiitake to the shrimp filling.
• Vegetarian rolls: Replace the shrimp with finely sliced mushrooms and vegetables.
• Fresh herbs: Scatter sliced coriander over the rolls before serving.
• Extra sesame: Add a few drops of toasted sesame oil to the finished sauce.

Common mistakes to avoid

• Settled batter: Stir thoroughly before each pour so the rice flour is evenly distributed.
• Cold tray: Reheat the tray for a few minutes between batches to help the wrapper set.
• Thick wrapper: Spread the batter thinly across the tray and use only a little extra if a patch remains uncovered.
• Overcooked shrimp: Keep to the stated steaming times and check that the shrimp is just cooked through.
• Torn roll: Loosen the wrapper gently at the edges before lifting and rolling it.

How to store

Keep leftover cheung fun in an airtight container in the fridge for 1 to 2 days, or freeze for up to a month. Reheat by steaming until heated through.

Frequently asked questions