High Protein Shrimp Chee Cheong Fun
Elevate your dim sum game with this High Protein Shrimp Chee Cheong Fun recipe—an innovative twist on the traditional Chinese rice noodle rolls. Packed with succulent shrimp and egg whites for an extra boost of protein, these delicate, translucent rolls make a nutritious and satisfying dish. The batter features a blend of rice flour and tapioca starch for a silky texture, while the sautéed shrimp filling, seasoned with ginger and green onions, adds a burst of flavor in every bite. Steamed to perfection and topped with a savory soy sauce and sesame oil drizzle, this recipe is a showstopper perfect for breakfast, brunch, or as a wholesome appetizer at your next gathering. Wholesome, flavorful, and easy to prepare, this protein-rich Chee Cheong Fun will instantly become a crowd favorite!
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Recipe Information
Ingredients
- 200 grams Shrimp, peeled and deveined
- 100 grams Rice flour
- 50 grams Tapioca starch
- 400 milliliters Water
- 2 large Egg whites
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 stalks Green onions, finely chopped
- 1 teaspoon Ginger, minced
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons Cooking oil
Instructions
In a mixing bowl, combine the rice flour, tapioca starch, and 1 teaspoon of salt. Gradually add water while stirring continuously until a smooth batter forms. Set aside.
In a separate bowl, whisk the egg whites until frothy. Fold the egg whites into the rice flour batter to add a light, protein-rich layer to the Chee Cheong Fun.
For the filling, finely chop the shrimp and combine it with minced ginger, a pinch of salt, and pepper. Heat 1 tablespoon of cooking oil in a pan over medium heat and briefly sauté the shrimp mixture until just pink, about 2-3 minutes. Remove and set aside.
Prepare a steamer and line a steaming tray with a thin layer of cooking oil to prevent sticking.
Pour a thin layer of the rice flour and egg white batter onto the prepared steaming tray. Sprinkle a portion of the cooked shrimp and some chopped green onions evenly over the batter.
Place the tray in the steamer and steam for about 5-7 minutes, or until the rice sheet becomes translucent and sets firm when touched.
Once cooked, remove the tray from the steamer. Gently roll the steamed rice sheet into a thin cylinder using a spatula or scraper. Transfer to a serving plate.
Repeat the steaming process until all batter and filling have been used, ensuring to oil the tray between batches.
For the sauce, mix together soy sauce and sesame oil. Drizzle the sauce over the rolled Chee Cheong Fun before serving.
Serve warm, garnished with additional chopped green onions and a side of soy sauce for dipping, if desired.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 130.3 g | 47% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
