Shrimp Chee Cheong Fun
Delight in the authentic flavors of Cantonese cuisine with this Shrimp Chee Cheong Fun recipe, a classic dim sum dish that features steamed rice noodle rolls packed with succulent shrimp. Made from a silky batter of rice flour and tapioca starch, these delicate rolls boast a melt-in-your-mouth texture, perfectly complemented by the richness of soy-sesame sauce. The shrimp filling adds a juicy pop of flavor, while the dish’s elegant presentation and garnishes of fresh spring onions make it ideal for impressing guests. Ready in under an hour, this recipe is perfect for recreating the magic of your favorite dim sum restaurant at home. Whether served as an appetizer or a main course, Shrimp Chee Cheong Fun is a show-stopping addition to any meal.
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Recipe Information
Ingredients
- 200 grams Shrimp
- 120 grams Rice Flour
- 30 grams Tapioca Starch
- 20 grams Corn Starch
- 500 ml Water
- 2 tablespoons Vegetable Oil
- 4 tablespoons Soy Sauce
- 1 teaspoon Sugar
- 1 teaspoon Sesame Oil
- 0.5 teaspoon Salt
- 2 sticks Spring Onions
Instructions
Peel and devein the shrimp, then chop them into small pieces. Set aside.
In a bowl, combine the rice flour, tapioca starch, corn starch, and salt. Gradually add water while stirring to form a smooth batter without lumps. Mix in 1 tablespoon of vegetable oil.
Heat a non-stick, flat steaming tray over a pot of boiling water or use a steamer with a flat bottom. Lightly brush the tray with oil to prevent sticking.
Stir the batter and pour a thin layer (about 1/4 cup) onto the tray, spreading it evenly.
Sprinkle chopped shrimp evenly over the batter.
Cover the tray with a lid and steam for about 3-4 minutes or until the noodles set and appear slightly translucent.
Gently lift one edge of the steamed roll with a spatula and roll it up carefully. Repeat the same for all the batter and shrimp filling.
For the sauce, in a small pan, combine soy sauce, sugar, remaining vegetable oil, and sesame oil over low heat until the sugar dissolves. Remove from the heat.
Cut the steamed rice rolls into desired lengths and serve on a plate.
Drizzle the sauce over the warm rolls and garnish with finely chopped spring onions.
Serve immediately for the best texture and flavor.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 4212 mg | 183% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 266 mg | 20% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 843 mg | 18% | |
*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.
