After twelve rounds of trial and error I finally dialed in the perfect batter and water ratio for silky Shrimp Cheung Fun, and I’m sharing the exact savory and sweet sauce that completes the dish.

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I can’t go to dim sum without ordering Shrimp Cheung Fun, it’s my risky little obsession. After about 12 tries I finally nailed the texture and the timing, and trust me it took way more kitchen swearing than I expected.

What keeps me coming back though is that shiny Shrimp Rice Roll Sauce that you drizzle over each silky fold, and the bright snap from rice flour that makes the rolls sing. I’ll ruin a brunch for this, honestly.

If you like bold, slightly sweet savory things, this Cheung Fun will make you wanna call your friends and tell them to come hungry.

Ingredients

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Rice flour: creates silky rice rolls, mostly carbs, low protein, gluten free, simple.
Tapioca starch: adds chew, translucency, mostly starch so quick energy, no fiber.
Cornstarch: thickens batter a bit, gives smooth texture, bland but useful.
Shrimp: lean protein, vitamins and iodine, slightly sweet, can be salty if seasoned.
Light soy sauce: salty umami, boosts savoriness, adds seasoning not much sweetness.
Dark soy sauce: deeper color and mild sweetness, mainly for looks and flavor.
Sesame oil: tiny amount packs big aroma, rich, adds nuttiness, use sparingly.
Scallions: fresh green bite, a bit of crunch, adds brightness and aroma.

Ingredient Quantities

1 cup (140 g) rice flour, not the glutinous kinda

3 tbsp (24 g) tapioca starch

2 tbsp (16 g) cornstarch

2 1/2 cups (600 ml) water

1/2 tsp fine salt

1 tbsp vegetable oil for the batter

12 oz (340 g) raw shrimp, peeled and deveined

1 tsp cornstarch for the shrimp

1/2 tsp salt for the shrimp

1/2 tsp sugar for the shrimp

1 tsp sesame oil for the shrimp

1 tsp Shaoxing wine or dry sherry (optional)

3 tbsp light soy sauce for the sauce

1 tbsp dark soy sauce for color

2 tbsp granulated sugar for the sauce

1/4 cup (60 ml) water for the sauce

1 tsp sesame oil for the sauce

1 tbsp oyster sauce (optional, for extra umami)

1 tbsp neutral oil for greasing pan (vegetable or canola)

2 scallions, finely chopped for garnish

1 tbsp toasted sesame seeds (optional, for garnish)

How to Make this

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1. Marinate the shrimp: toss the peeled shrimp with 1 tsp cornstarch, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp sesame oil and 1 tsp Shaoxing wine or dry sherry if using. Set aside while you make the batter.

2. Make the batter: whisk 1 cup rice flour, 3 tbsp tapioca starch, 2 tbsp cornstarch and 1/2 tsp fine salt in a bowl. Gradually add 2 1/2 cups water while whisking until totally smooth, then stir in 1 tbsp vegetable oil. Let it rest 10 to 30 minutes, skim off any bubbles or strain if you see lumps.

3. Mix the sauce: in a small saucepan combine 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp granulated sugar, 1/4 cup water, 1 tsp sesame oil and 1 tbsp oyster sauce if you want extra umami. Warm gently until the sugar dissolves, keep warm.

4. Prep your steamer and pan: bring the steamer to a rolling boil. Use a shallow, heatproof flat pan or round cake tin about 8 to 9 inches across. Brush the pan lightly with 1 tbsp neutral oil so the crepes don’t stick.

5. Steam the rice sheets: stir the batter, pour a thin even layer into the oiled pan (amount depends on pan size, usually 3 to 4 tbsp for a 8-9 inch pan) and quickly tilt to spread. Lay a few marinated shrimp pieces spaced across the batter so each roll gets shrimp.

6. Cook and check: cover and steam on high for about 1 to 1 1/2 minutes until the sheet is set and translucent. Don’t overcook or it gets rubbery. If the shrimp are thicker, add a few more seconds but watch closely.

7. Roll and repeat: remove pan, drizzle a little oil around edges if needed, then use a spatula to loosen and roll the sheet up with the shrimp inside onto a plate. Wipe and re-oil the pan and repeat until batter and shrimp are used up. Parchment can help if your pan sticks.

8. Finish and cut: place rolls on a serving plate, cut into bite sized pieces with a wet knife so it slices cleanly. Scatter the finely chopped scallions and 1 tbsp toasted sesame seeds over top.

9. Serve: reheat the sauce if it cooled and drizzle generously over the warm rolls right before serving. Eat immediately, cause they’re best fresh and soft.

Equipment Needed

1. Large mixing bowl, for whisking the batter and marinating shrimp
2. Whisk, to make the batter totally smooth (and break lumps)
3. Measuring cups and spoons, for the flour, starches, water and seasonings
4. Shallow heatproof flat pan or 8 to 9 inch round cake tin, lightly oiled for steaming the sheets
5. Steamer (bamboo or metal) large enough to hold the pan with a tight-fitting lid
6. Thin metal or flexible silicone spatula, to loosen and roll the sheets, and a pastry brush to oil the pan
7. Small saucepan, to warm the sauce
8. Sharp knife and cutting board, plus a small bowl of water or wet towel to keep the knife clean while slicing

FAQ

Q: What should the batter feel like, and can I fix it if it's too thick or thin?

A: The batter should be thin and pourable, like heavy cream, not watery. If it's too thick add 1 or 2 tbsp water at a time, if too thin mix 1 tsp rice flour with a little water then stir it in and steam a test crepe. Don't overthink it, just test and adjust.

Q: How do I stop the rice noodle from sticking to the pan or tearing when I roll it?

A: Grease the steaming plate lightly with neutral oil each time and wipe off excess. Steam over gentle rolling boil not a furious boil so steam is even. Use a thin spatula or scraper and work fast while it's still hot, roll towards you in one smooth motion. If it sticks try a slightly thinner batter or more oil.

Q: Can I use frozen shrimp or other fillings?

A: Yes, thaw frozen shrimp first and pat dry. You can swap shrimp for minced pork or thinly sliced beef but adjust seasoning and cooking time. For big fillings chop them small so the crepe closes easier.

Q: How long do I steam each crepe and how much batter should I pour?

A: Pour just enough to coat the plate thinly, about 1/3 to 1/2 cup for a small 8 inch plate. Steam 1 to 2 minutes until opaque and set, then add shrimp and steam another 30-45 seconds until shrimp are just pink. Timing varies by plate size so do a test.

Q: How do I make the dipping sauce and can I tweak it?

A: Mix light soy, dark soy, sugar, water, sesame oil and optional oyster sauce, heat until sugar dissolves. Taste and adjust: more light soy for saltiness, more sugar for sweetness, more water if too strong. Use it warm over the rolled cheung fun for best flavor.

Q: Can I make these ahead, and what's the best way to reheat them?

A: You can make them a few hours ahead, keep covered at room temp if short term, or refrigerate up to 24 hours. Reheat by steaming 1-2 minutes until hot, microwaving makes them rubbery so avoid that if you can. If stored they may get softer so steam gently to restore texture.

HK Dim Sum Shrimp Rice Noodle Rolls (Cheung Fun) Recipe Substitutions and Variations

Rice flour (1 cup): If you cant find the non glutinous rice flour, use 3/4 cup all purpose flour plus 1/4 cup cornstarch. It wont be exactly the same, batter will be a bit less slippery so add 1 to 2 tbsp water if it looks too thick.
Tapioca starch (3 tbsp): Swap with potato starch or arrowroot powder, same amount. Arrowroot gives a slightly clearer, silkier finish, potato starch is more chewy but works well.
Shrimp (12 oz): For no seafood try thinly sliced boneless chicken breast or firm tofu. Use the same weight, marinate the chicken like the shrimp and cook through; press and slice tofu thin for best texture.
Light soy sauce (3 tbsp): Substitute with tamari (gluten free) or coconut aminos, same amount. If you use coconut aminos it’s sweeter so cut the sauce sugar by about 1/2 tbsp to taste.

Pro Tips

– Let the batter rest at least 10 minutes, longer if you can, it really smooths out the starch and makes silkier sheets. If it looks too thick for spreading add a little water a tablespoon at a time till it flows like heavy cream, but dont over thin it or the sheets wont set right.

– Steam on a full rolling boil with the lid closed, and time it, dont guess. The sheets usually take about 1 to 1 and a half minutes, watch for translucency not color, and dont overcook or both the crepe and the shrimp get rubbery.

– Prep the shrimp so they cook fast and evenly: pat them dry, slice bigger ones lengthwise or cut into similar sized pieces, and keep that tiny cornstarch coating; it helps them stay juicy and stick to the sheet. If some bits are thicker give them just a couple extra seconds once the sheet is nearly set.

– Keep the pan lightly oiled between pours and use a wet knife to cut the rolls, it stops tearing. For the sauce, if it cools and thickens warm it and add a tiny cornstarch slurry to gloss it up, then pour it over right before serving so everything stays soft and shiny.

HK Dim Sum Shrimp Rice Noodle Rolls (Cheung Fun) Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

After twelve rounds of trial and error I finally dialed in the perfect batter and water ratio for silky Shrimp Cheung Fun, and I'm sharing the exact savory and sweet sauce that completes the dish.

Servings

servings

Calories

391

kcal

Equipment: 1. Large mixing bowl, for whisking the batter and marinating shrimp
2. Whisk, to make the batter totally smooth (and break lumps)
3. Measuring cups and spoons, for the flour, starches, water and seasonings
4. Shallow heatproof flat pan or 8 to 9 inch round cake tin, lightly oiled for steaming the sheets
5. Steamer (bamboo or metal) large enough to hold the pan with a tight-fitting lid
6. Thin metal or flexible silicone spatula, to loosen and roll the sheets, and a pastry brush to oil the pan
7. Small saucepan, to warm the sauce
8. Sharp knife and cutting board, plus a small bowl of water or wet towel to keep the knife clean while slicing

Ingredients

1 cup (140 g) rice flour, not the glutinous kinda
3 tbsp (24 g) tapioca starch
2 tbsp (16 g) cornstarch
2 1/2 cups (600 ml) water
1/2 tsp fine salt
1 tbsp vegetable oil for the batter
12 oz (340 g) raw shrimp, peeled and deveined
1 tsp cornstarch for the shrimp
1/2 tsp salt for the shrimp
1/2 tsp sugar for the shrimp
1 tsp sesame oil for the shrimp
1 tsp Shaoxing wine or dry sherry (optional)
3 tbsp light soy sauce for the sauce
1 tbsp dark soy sauce for color
2 tbsp granulated sugar for the sauce
1/4 cup (60 ml) water for the sauce
1 tsp sesame oil for the sauce
1 tbsp oyster sauce (optional, for extra umami)
1 tbsp neutral oil for greasing pan (vegetable or canola)
2 scallions, finely chopped for garnish
1 tbsp toasted sesame seeds (optional, for garnish)

Directions

Marinate the shrimp: toss the peeled shrimp with 1 tsp cornstarch, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp sesame oil and 1 tsp Shaoxing wine or dry sherry if using. Set aside while you make the batter.
Make the batter: whisk 1 cup rice flour, 3 tbsp tapioca starch, 2 tbsp cornstarch and 1/2 tsp fine salt in a bowl. Gradually add 2 1/2 cups water while whisking until totally smooth, then stir in 1 tbsp vegetable oil. Let it rest 10 to 30 minutes, skim off any bubbles or strain if you see lumps.
Mix the sauce: in a small saucepan combine 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 2 tbsp granulated sugar, 1/4 cup water, 1 tsp sesame oil and 1 tbsp oyster sauce if you want extra umami. Warm gently until the sugar dissolves, keep warm.
Prep your steamer and pan: bring the steamer to a rolling boil. Use a shallow, heatproof flat pan or round cake tin about 8 to 9 inches across. Brush the pan lightly with 1 tbsp neutral oil so the crepes don’t stick.
Steam the rice sheets: stir the batter, pour a thin even layer into the oiled pan (amount depends on pan size, usually 3 to 4 tbsp for a 8-9 inch pan) and quickly tilt to spread. Lay a few marinated shrimp pieces spaced across the batter so each roll gets shrimp.
Cook and check: cover and steam on high for about 1 to 1 1/2 minutes until the sheet is set and translucent. Don’t overcook or it gets rubbery. If the shrimp are thicker, add a few more seconds but watch closely.
Roll and repeat: remove pan, drizzle a little oil around edges if needed, then use a spatula to loosen and roll the sheet up with the shrimp inside onto a plate. Wipe and re-oil the pan and repeat until batter and shrimp are used up. Parchment can help if your pan sticks.
Finish and cut: place rolls on a serving plate, cut into bite sized pieces with a wet knife so it slices cleanly. Scatter the finely chopped scallions and 1 tbsp toasted sesame seeds over top.
Serve: reheat the sauce if it cooled and drizzle generously over the warm rolls right before serving. Eat immediately, cause they’re best fresh and soft.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.