Photograph of the finished Cheung fun (Cantonese steamed rice noodle rolls with shrimp)

China · Phở cuốn tôm Quảng Đông

Cheung fun (Cantonese steamed rice noodle rolls with shrimp)

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 200 g
  • Photograph of Tapioca starch Tapioca starch 48 g
  • Photograph of Wheat starch Wheat starch 40 g
  • Photograph of Prawns Prawns 280 g
  • Photograph of Spring onion Spring onion 32 g
  • Photograph of Oil Oil 24 ml
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Oyster sauce Oyster sauce 24 ml
  • Photograph of Sugar Sugar 20 g
  • Photograph of Sesame oil Sesame oil 12 ml
  • Photograph of Salt Salt 8 g

Method

  1. 1 Mix rice flour, tapioca flour, and cornstarch with water, a pinch of salt, and cooking oil to form a thin batter, then let it rest for 20 minutes.
  2. 2 Peel the shrimp and marinate them with a little salt, pepper, and sesame oil for 10 minutes.
  3. 3 Cook soy sauce with oyster sauce, sugar, and a little water for 2 minutes to make a dipping sauce.
  4. 4 Grease a metal tray with oil, stir the batter well, then scoop a thin layer to coat the tray, and sprinkle shrimp and green onions on top.
  5. 5 Steam over high heat for 4 minutes until the dough is translucent and slightly puffed up. Use a spatula to roll it up and then remove it to a plate.
  6. 6 Repeat with the remaining batter, pour the sauce over it, and serve while hot.

With an appliance

  • Microwave 58 min

    Replace step 5: spread batter and shrimp on a greased flat plate, cover loosely, and microwave at 700 W for 2 minutes per roll; step 6 remains unchanged.

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