Low Carb Shrimp Chee Cheong Fun
Experience the perfect fusion of tradition and innovation with this Low Carb Shrimp Chee Cheong Fun recipe—an irresistible twist on the classic dim sum dish. Crafted with a delicate, gluten-free rice noodle substitute made from coconut flour, almond milk, and egg whites, this dish is ideal for anyone following low carb or keto-friendly diets. Succulent shrimp seasoned with sesame oil and white pepper are enveloped in the silky noodles, rolled into tender segments, and served with a savory soy sauce infused with chopped scallions. With minimal prep time and just 25 minutes to cook, this healthy and flavorful recipe offers an elegant way to enjoy Chinese cuisine at home without sacrificing dietary goals. Perfect for a light lunch or serving at a dinner party, this dish is sure to impress!
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Recipe Information
Ingredients
- 300 grams Shrimp
- 4 large Egg whites
- 2 tablespoons Coconut flour
- 180 milliliters Almond milk
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 teaspoon Sesame oil
- 2 tablespoons Soy sauce
- 2 tablespoons Chopped scallions
Instructions
Peel and devein the shrimp, then chop them into small pieces.
In a mixing bowl, combine the chopped shrimp with a pinch of salt, white pepper, and the sesame oil. Mix well and set aside.
In a separate bowl, whisk together the egg whites and almond milk until smooth.
Gradually sift in the coconut flour, whisking continuously to prevent lumps.
Add the remaining salt and white pepper to the batter and mix until just combined. The batter should have a thin, smooth consistency.
Heat a non-stick pan over medium heat. Once hot, lightly grease it with a bit of oil using a paper towel.
Pour a small amount of the batter into the pan, tilting it to evenly spread a thin layer. Allow the batter to cook for 1-2 minutes until it sets and turns slightly opaque.
Evenly sprinkle some chopped shrimp over the surface and cover with a lid for another 1-2 minutes until the shrimp are cooked through and the noodle sheet is firm.
Gently roll the noodle sheet into a cylinder using a spatula, starting from the edge closest to you.
Transfer the roll to a cutting board and cut into 2-inch segments.
Repeat the process with the remaining batter and shrimp.
For the serving sauce, mix soy sauce with a bit of water to taste and sprinkle chopped scallions on top.
Arrange the shrimp rolls on a serving plate and drizzle with the soy sauce mixture before serving.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3717 mg | 162% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 15.8 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 523 mg | 40% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 919 mg | 20% | |
*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.
