Steamed Shrimp Rice Noodle Rolls (Ha Cheung Fun)蝦腸粉
Delicate steamed rice noodle rolls filled with fresh, succulent shrimp, served with a savory soy sauce dressing. A classic dim sum favorite.
01Ingredients
- 250g fresh shrimp, peeled and deveined
- 1 tsp cornstarch
- 0.5 tsp white pepper
- 0.5 tsp sesame oil
- 0.5 tsp salt
- 60g rice flour
- 30g tapioca starch
- 15g wheat starch
- 250ml cold water
- 1 tbsp cooking oil
- 2 tbsp light soy sauce
- 1 tbsp hot water
- 1 tsp sugar
- 1 tsp sesame oil
- 1 green onion, chopped (for garnish)
Nutrition (per serving)242kcal
- Protein16.8g
- Carbs22.5g
- Fat7.2g
Fiber 0.3 gSodium 892 mg
02Steps
- Marinate the shrimp with cornstarch, white pepper, sesame oil, and salt. Set aside for 15 minutes.
- In a large bowl, whisk together rice flour, tapioca starch, wheat starch, cold water, and cooking oil until smooth to form the batter.
- Grease a rectangular steaming tray. Pour a thin layer of batter into the tray, just enough to cover the bottom.
- Steam the batter layer for 2 minutes until it's set and translucent. Then quickly arrange a few marinated shrimp on one side of the steamed sheet.
- Using a scraper or spatula, fold and roll the rice noodle sheet tightly over the shrimp. Carefully transfer the rolled cheung fun to a serving plate.
- Repeat with the remaining batter and shrimp. To make the sauce, combine light soy sauce, hot water, sugar, and sesame oil in a small bowl.
- Drizzle the sauce over the steamed shrimp rice noodle rolls and garnish with chopped green onion before serving.
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