Can I make the batter ahead of time?
Yes, you can prepare the batter up to 1 day in advance and store it in the refrigerator. Whisk it well before using, as the starches may settle.
BREAKFAST
Silky Shrimp and Scallion Cheong Fun: A Hong Kong Dim Sum Delight
Indulge in the delicate pleasure of homemade Hong Kong-style cheong fun, featuring tender shrimp and vibrant scallions. These steamed rice noodle rolls offer a wonderfully smooth texture and savory taste, making them an ideal choice for a special breakfast or a delightful brunch.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together rice flour, tapioca starch, wheat starch, 2 cups of water, 1 tablespoon vegetable oil, and salt until smooth. Let the batter rest for 15 minutes.
02
Prepare a steaming setup: fill a large pot or wok with water and bring it to a rolling boil. Lightly grease a flat, heatproof pan or plate (approximately 8x10 inches) that fits inside your steamer.
03
Pour about 1/4 cup of the batter into the greased pan, tilting to coat the bottom evenly. Sprinkle a quarter of the chopped shrimp and a quarter of the sliced scallions over the batter.
04
Carefully place the pan into the steamer, cover, and steam for 3-4 minutes over high heat, until the cheong fun is translucent and the shrimp are cooked through.
05
Remove the pan from the steamer. Using a greased spatula or dough scraper, gently scrape the cooked cheong fun from one end, rolling it into a loose cylinder. Transfer to a serving plate.
06
Repeat steps 3-5 with the remaining batter, shrimp, and scallions until all ingredients are used. You should have about 4-6 rolls.
07
In a small bowl, combine light soy sauce and sesame oil to make the dipping sauce. Drizzle the sauce generously over the freshly made cheong fun and serve immediately.
About This Recipe
Indulge in the delicate pleasure of homemade Hong Kong-style cheong fun, featuring tender shrimp and vibrant scallions. These steamed rice noodle rolls offer a wonderfully smooth texture and savory taste, making them an ideal choice for a special breakfast or a delightful brunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your steaming pan is very well greased to prevent sticking. If the batter is too thick, add a tiny bit more water, one teaspoon at a time, until it has a thin, pourable consistency. Keep the water in your steamer boiling vigorously throughout the process for best results.
Easy Substitutions
For the filling, you can substitute chopped char siu (Chinese BBQ pork) or finely diced mushrooms for the shrimp. If you don't have wheat starch, you can use an equal amount of tapioca starch, though the texture might be slightly less silky. For a gluten-free option, ensure all starches are certified gluten-free and omit wheat starch, replacing it with more tapioca starch.
Storage & Reheating
Cheong fun is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the texture will change. Reheat gently by steaming for 2-3 minutes until warmed through.
Serving Suggestions
Serve these cheong fun hot with a side of chili oil for an extra kick. They pair wonderfully with a cup of hot Chinese tea or a simple congee for a complete Hong Kong style breakfast. You can also offer additional condiments like hoisin sauce or peanut sauce for dipping.
Common Mistakes
1. Overfilling the pan: Too much batter or filling will result in thick, gummy cheong fun that doesn't cook evenly. Use just enough to coat the bottom thinly. 2. Insufficient greasing: If the pan isn't well-greased, the cheong fun will stick, making it difficult to roll and causing it to tear. 3. Not enough steam: The water in the steamer must be boiling vigorously to create enough steam for quick and even cooking. 4. Overcooking: Steaming for too long can make the cheong fun tough and lose its delicate texture. Watch for translucency and cooked shrimp.
Frequently Asked Questions
What kind of steaming pan should I use?
Any flat, heatproof pan or plate that fits into your steamer will work. Stainless steel or ceramic plates are common choices. Some specialty cheong fun steamers come with rectangular trays.
Can I use frozen shrimp?
Yes, just ensure the frozen shrimp are fully thawed, peeled, deveined, and patted dry before chopping and adding to the batter.
MORE TO KNOW
Achieving the perfect silky texture for cheong fun relies heavily on the batter consistency and proper steaming. The combination of rice flour, tapioca starch, and wheat starch is crucial; rice flour provides the base, tapioca starch adds chewiness, and wheat starch contributes to the translucent, smooth finish. Don't overcrowd your steamer, as this can reduce the steam's effectiveness and result in unevenly cooked rolls. A thin, even layer of batter is key for quick cooking and a delicate texture. If your first roll isn't perfect, don't worry; it often takes a couple of tries to get the feel for the right batter thickness and steaming time.
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