I love dim sum. I really miss going to the restaurant and having the little ladies running around with the cart full of goodies for me to choose from. Shrimp Cheung Fun is probably my favorite. It's steamed shrimp wrapped in flat rice noodle with a sweet soy sauce drizzle. It's heavenly! This came out pretty good, I was sad I didn't do a double batch. Hope you enjoy it as much as we did.
Ingredients:
1 cup Rice Flour
1 tbsp Wheat Starch
1 tbsp Tapioca Starch
1/4 tsp Salt
1 tbsp Cooking Oil
2 cups Water
3 stalks Green Onion - finely chopped
15 pieces large Shrimp - unpeeled, deveined
Sauce:
2 tbsp Soy Sauce
2 tsp Sugar
2 tsp Sesame Oil
2 tbsp water
Instructions:
Place all ingredients for the sauce in a small saucepan and bring to a boil and cook until the sugar melts. Remove from the heat and let it cool down while you make cheung fun
Fill your sink with cold water, this will help cool the noodles after you steam it.
I used a pot with a steamer on top, one that would fit a 8 inch tray. Bring the water to a rolling boil and steam the shrimp over high heat for 5 minutes or until pinkish in color, once cooled split the shrimp in half and set aside.
Mix all the ingredients for the batter. Stir until it is well-mixed and no lumps. Lightly brush your 8 inch tray with oil. Add it to the steamer and pour the batter into the pan, enough to fill the bottom with a thin coat, cover with a lid and steam for 3-5 minutes. Remove the pan from the steamer and place in a cold water you filled up in the sink for about 2 minutes.
Then arrange the shrimp on the noodles, use a rubber spatula to gently roll it up or fold it up from one end.
Repeat the process again and don't forget to give the batter a good stir each time.
Serve cheung fun with the sauce drizzled on top or on the side. Sprinkle with chopped green onion if you wish and enjoy!
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