Steamed Shrimp Rice Noodle Rolls (Ha Cheung Fun) 蝦腸粉

Delicate steamed rice noodle rolls filled with fresh, succulent shrimp, served with a savory soy sauce dressing. A classic dim sum favorite.

Nutrition (per serving)

Ingredients

• 250g fresh shrimp, peeled and deveined
• 1 tsp cornstarch
• 0.5 tsp white pepper
• 0.5 tsp sesame oil
• 0.5 tsp salt
• 60g rice flour
• 30g tapioca starch
• 15g wheat starch
• 250ml cold water
• 1 tbsp cooking oil
• 2 tbsp light soy sauce
• 1 tbsp hot water
• 1 tsp sugar
• 1 tsp sesame oil
• 1 green onion, chopped (for garnish)

Steps

1. Marinate the shrimp with cornstarch, white pepper, sesame oil, and salt. Set aside for 15 minutes.
2. In a large bowl, whisk together rice flour, tapioca starch, wheat starch, cold water, and cooking oil until smooth to form the batter.
3. Grease a rectangular steaming tray. Pour a thin layer of batter into the tray, just enough to cover the bottom.
4. Steam the batter layer for 2 minutes until it's set and translucent. Then quickly arrange a few marinated shrimp on one side of the steamed sheet.
5. Using a scraper or spatula, fold and roll the rice noodle sheet tightly over the shrimp. Carefully transfer the rolled cheung fun to a serving plate.
6. Repeat with the remaining batter and shrimp. To make the sauce, combine light soy sauce, hot water, sugar, and sesame oil in a small bowl.
7. Drizzle the sauce over the steamed shrimp rice noodle rolls and garnish with chopped green onion before serving.

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