Low Fat Shrimp Chee Cheong Fun
Discover the delicate artistry of preparing Low Fat Shrimp Chee Cheong Fun, a delightful twist on the traditional Chinese steamed rice noodle rolls. This lighter version combines tender shrimp with silky homemade rice flour sheets for a guilt-free treat. The batter, crafted from rice flour and cornstarch, creates ultra-thin and translucent noodles that are perfectly steamed to perfection. Succulent shrimp, fresh spring onions, and a savory soy sauce drizzle elevate this dish into a restaurant-worthy experience—right in your kitchen. Ideal for dim sum lovers seeking a healthier option, this recipe is a quick and satisfying way to enjoy an authentic Asian meal without compromising on flavor. Perfectly portioned for four servings and ready in under an hour, this low-fat Chee Cheong Fun is guaranteed to impress at your next family gathering or dinner party.
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Recipe Information
Ingredients
- 120 grams rice flour
- 20 grams cornstarch
- 300 ml water
- 1 teaspoon salt
- 1 teaspoon vegetable oil
- 150 grams shrimp
- 2 tablespoons soy sauce
- 2 sprigs spring onion
- 100 ml water
Instructions
Prepare a steamer and ensure that the water is boiling before you start steaming.
In a large mixing bowl, combine 120 grams of rice flour and 20 grams of cornstarch. Gradually add 300 ml of water while stirring to ensure no lumps form.
Add 1 teaspoon of salt and 1 teaspoon of vegetable oil to the batter and mix until smooth. Set the batter aside to rest.
Peel and devein 150 grams of shrimp, then cut each shrimp into halves. Pat them dry with paper towels.
Slice 2 sprigs of spring onion thinly and set aside.
Grease a flat stainless steel plate or tray that fits your steamer with a little oil to prevent sticking.
Spoon a thin layer of the batter onto the greased tray. Ensure the batter is spread evenly to cover the entire surface in a thin layer.
Place 6-7 pieces of shrimp evenly onto the batter along with a sprinkle of sliced spring onions.
Carefully place the tray into the steamer and cover. Steam over high heat for about 4-5 minutes or until the rice noodle is set and translucent.
Remove the tray from the steamer and let it cool for about 1 minute. Use a spatula to gently lift and roll the rice noodle sheet into a log.
Repeat the process with the remaining batter and shrimp until all are used.
In a small bowl, mix 2 tablespoons of soy sauce and 100 ml of water. Heat the mixture on a low flame until warm.
Slice the rolled Chee Cheong Fun into bite-sized pieces, drizzle with the warm soy sauce mixture, and serve immediately with extra spring onions as garnish.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 125.0 g | 45% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 468 mg | 10% | |
*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.
