Low Sodium Shrimp Chee Cheong Fun
Delight in the delicate flavors of Low Sodium Shrimp Chee Cheong Fun, a healthier twist on the classic dim sum favorite. This recipe features silky smooth rice noodle rolls made from a blend of rice flour, tapioca starch, and cornstarch, paired with succulent shrimp marinated in fresh ginger and low-sodium soy sauce for a flavorful yet heart-conscious filling. Gently steamed to perfection, each roll is drizzled with a fragrant sesame-soy sauce and garnished with chopped green onions for an extra pop of freshness. Perfect for a light lunch or an elegant appetizer, this dish brings authentic flavors to your kitchen while being mindful of sodium levels. Easy to prepare and packed with flavor, this recipe is an irresistible choice for dim sum lovers aiming for a healthier option!
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Recipe Information
Ingredients
- 1 cup Rice flour
- 0.5 cup Tapioca starch
- 0.5 cup Cornstarch
- 2.5 cups Water
- 2 tablespoons Vegetable oil
- 12 large Shrimp, peeled and deveined
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Low-sodium soy sauce
- 0.25 teaspoon White pepper
- 2 tablespoons Green onions, finely chopped
- 1 teaspoon Sesame oil
Instructions
In a large mixing bowl, combine rice flour, tapioca starch, and cornstarch. Gradually pour in water, stirring continuously until a smooth batter forms. Add 1 tablespoon of vegetable oil and mix well. Set aside to rest for 20 minutes.
While the batter rests, prepare the shrimp filling. In a small bowl, toss the shrimp with grated ginger, low-sodium soy sauce, and white pepper. Let it marinate for 10 minutes.
Prepare a steamer by bringing water to a boil over high heat. Lightly oil a flat, heatproof dish or tray that fits the steamer.
Stir the batter again and pour a thin layer onto the prepared dish, just enough to cover the bottom completely.
Arrange 3 marinated shrimp evenly across the batter. Steam for 5 to 6 minutes, or until the rice noodle sheet is translucent and cooked through.
Carefully lift the dish out of the steamer and use a spatula to gently roll the rice noodle sheet around the shrimp, starting from one edge to form a roll. Transfer each roll onto a serving plate and repeat the process with the remaining batter and shrimp.
Once all shrimp rolls are made, mix the remaining low-sodium soy sauce and sesame oil in a small bowl.
Drizzle the soy sauce mixture over the shrimp rolls. Garnish each roll with chopped green onions before serving.
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 271.0 g | 99% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.9 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 673 mg | 14% | |
*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.
