Dried Shrimp Cheung Fun (Steamed Rice Rolls)
Cheung fun is a classic Cantonese Chinese dim sum of silky steamed rice-noodle rolls, here filled with dried shrimp and green onion; despite appearing in the book's Japanese section, this is a Chinese dish. Includes variations for fresh shrimp, char siu and zha leung. Note: A little tapioca starch in the batter makes the cheung fun more resilient so it doesn't tear easily; too much makes it overly chewy. Cheung fun should be soft.
Ingredients
| 1 cup (120 g) | rice flour | |
| 1 tbsp (15 g) | wheat starch | |
| 1 tbsp (15 g) | tapioca flour | |
| 1/4 tsp | 1.3 ml | salt |
| 1 tbsp | 15 ml | cooking oil |
| 2 cups (about 454 g) | water | |
| 1 stalk | green onion, finely chopped (optional) | |
| 30 pieces | large shrimp, unpeeled, deveined | |
| 2 tbsp | 30 ml | medium dried shrimp + chopped green onion |
| 1 cup | 240 ml | char siu (Chinese BBQ pork) + chopped green onion |
| 10 pieces | you tiau (Chinese fried crullers) | |
| 1 tbsp | 15 ml | soy sauce (sauce) |
| 1 tsp | 5 ml | sugar (sauce) |
| 1 tbsp | 15 ml | sesame oil (sauce) |
| 1 tbsp | 15 ml | water (sauce) |
Instructions
Prepare the sauce: Place all sauce ingredients (soy sauce, sugar, sesame oil, water) in a small saucepan, bring to a boil and cook until the sugar melts. Remove from heat and let cool while you make the cheung fun.
For the basic plain cheung fun:
- Prepare a steamer big enough to hold an 8-inch tray. Put a metal trivet inside, pour in water (not touching the trivet) and bring to a boil.
- Mix all the batter ingredients until well combined and smooth with no lumps.
- Place the empty pan in the steamer, cover and steam about 2 minutes to preheat.
- Stir the batter EVERY TIME before ladling. Pour about 3-4 tablespoons (50-60 ml) of batter onto the preheated pan; wearing a heat-proof glove, gently swirl to coat the base. Cover and steam 4-5 minutes until slightly translucent and bubbly (steam longer if needed).
- Remove from the steamer and use a rubber spatula to gently roll or fold it up from one end; brush lightly with oil if you like.
- Return the empty pan to the steamer for 2 minutes before each new roll, and always stir the batter first (the flour settles).
For dried shrimp cheung fun: Soak the dried shrimp in hot water 5 minutes until soft. Pour batter on the preheated pan, steam over high heat 2 minutes, then sprinkle the dried shrimp and chopped green onion evenly on top, cover and steam another 2 minutes, remove and roll up.
Other fillings: For fresh shrimp, steam unpeeled shrimp 5 minutes until pink, peel and halve, then arrange on a steamed sheet and fold. For char siu, sprinkle chopped char siu and green onion over a 4-minute-steamed sheet and roll up. For zha leung, place a piece of you tiau (Chinese fried dough) on a 4-minute-steamed sheet and roll up.
Serve immediately with the sauce drizzled on top or on the side; add more chopped green onion if you wish.