Photograph of the finished Shrimp cheung fun

China · Bánh cuốn hấp khăn vải nhân tôm

Shrimp cheung fun

50 min Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 600 g
  • Photograph of Tapioca starch Tapioca starch 160 g
  • Photograph of Prawns Prawns 800 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Sesame oil Sesame oil 60 ml
  • Photograph of Oil Oil 140 ml
  • Photograph of Ginger Ginger 80 g
  • Photograph of Nori seaweed Nori seaweed 8 leaves

Method

  1. 1 Mix rice flour with tapioca flour and water, then let it rest for 2 hours.
  2. 2 Stretch a thin cloth over the frame and place it over the steamer so the cloth heats evenly.
  3. 3 Spread on a cloth instead of a metal tray, this is the traditional Vietnamese version of the Vietnamese sausage, which has a thicker and chewier texture.
  4. 4 Pour the flour onto a cloth and use a spoon to spread it into a square shape, then sprinkle the shrimp on top.
  5. 5 Steam for 3 minutes, then use a bamboo stick to slide under the rice cake and immediately roll it up in the towel.
  6. 6 Simmer soy sauce with sugar and ginger to make a sauce, then pour it over the rolls and sprinkle with sesame oil.

With an appliance

  • Microwave 40 min

    Replace step 5: After spreading the batter and scattering the shrimp in step 4, lightly cover and microwave at 700 W for 2 minutes and 30 seconds, rotating the tray at the 1st minute. Roll the pancake immediately while still hot and follow step 6.

Start cooking