🦐 Shrimp Cheung Fun
Cheung fun are wide, silky sheets of steamed rice noodle rolled around a filling, here plump shrimp. The rolls are soft, slippery and almost translucent, and they are cut into pieces and dressed at the table with a sweetened soy sauce and a few drops of sesame oil. They are a staple of Cantonese dim sum, eaten with tea in the morning or at lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 fresh rice noodle sheets (about 400 g)
- 250 g raw shrimp, peeled
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tbsp water
Method
- Lightly season the shrimp with salt and blanch them for 1 minute.
- Lay a rice noodle sheet flat, place a row of shrimp along one edge and roll up.
- Steam the rolls for 4–5 minutes until hot and glossy.
- Mix the soy sauce, sugar, water and sesame oil.
- Cut the rolls into pieces, pour the sauce over and serve.
How to make it lighter
- Pour the sauce sparingly; the soy dressing adds sodium and some sugar.
- Choose shrimp rolls over fried-dough fillings, which absorb much more oil.
- Share one plate and add steamed greens to make a fuller meal.
History
Rice noodle rolls are a classic of Cantonese cuisine and are usually traced to Guangdong province. They are now a standard item in dim sum restaurants in Hong Kong, southern China and Chinese communities worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →