HK Dim Sum Shrimp Rice Noodle Rolls (Cheung Fun)

Cheung Fun is a delicate Cantonese dim sum dish consisting of thin, silky rice noodle sheets rolled around plump shrimp, served with a sweet soy sauce. The rice rolls are translucent, smooth, and have a tender, slightly chewy texture. This dish is traditionally served for breakfast or as part of a dim sum meal.

Ingredients:

For the Rice Noodle Batter:

• 1 cup rice flour
• 2 tablespoons tapioca starch
• 1 tablespoon wheat starch
• 1¼ cups room temperature water
• 1 tablespoon vegetable oil
• ¼ teaspoon salt

For the Filling:

• 12-15 medium shrimp, peeled and deveined
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• ½ teaspoon sesame oil

For the Sauce:

• Light soy sauce
• Sweet soy sauce (optional)
• Sesame oil
• Hot water

Directions:

1. Prepare the Batter:
   • Mix rice flour, tapioca starch, and wheat starch in a bowl
   • Gradually add water while whisking to avoid lumps
   • Add oil and salt, strain the mixture
   • Let rest for 30 minutes
2. Prepare the Shrimp:
   • Season shrimp with salt, white pepper, and sesame oil
   • Cut larger shrimp in half lengthwise if needed
3. Set Up Steaming Station:
   • Use a flat tray that fits in your steamer
   • Brush tray with oil
   • Heat steamer with water until boiling
4. Making the Rolls:
   • Stir batter well before each use
   • Pour a thin layer of batter on the oiled tray
   • Place 2-3 seasoned shrimp on one end
   • Steam for 2-3 minutes until translucent
   • Use a spatula to roll the noodle while still hot
   • Transfer to serving plate
5. Prepare Sauce:
   • Mix light soy sauce with hot water (1:1 ratio)
   • Add a few drops of sesame oil
   • Optional: add some sweet soy sauce for extra flavor
6. Serve:
   • Cut rolls into 2-3 inch segments
   • Pour warm sauce over the rolls
   • Serve immediately while hot

Tips:

• The batter should be thin like heavy cream
• Keep the steamer water boiling throughout cooking
• Work quickly when rolling as the noodles become less pliable when cool
• Fresh rice noodle rolls are best eaten immediately
• You can also add scallions or yellow chives for extra flavor

This dish requires some practice to perfect, especially getting the right batter consistency and rolling technique, but the result is well worth the effort!