Shrimp Rice Noodle Rolls (Shrimp Cheung Fun or “Ha Cheung”)

Method15 steps

1. 1

   Step 1: Use fresh peeled, deveined shrimp, thawed in the refrigerator if frozen. This route skips the optional baking-soda conditioning. Pat the shrimp dry with paper towels and keep them refrigerated; do not rinse them.

   Uses 8 oz fresh peeled and deveined shrimp (16 shrimp)

2. 2

   Step 2: Set out a clean white cotton cloth, a flat-bottomed 9 × 13 inch pan that fits level in a covered steamer, a heatproof shrimp plate, a plate gripper and a plastic dough scraper. Prepare a clean, smooth non-porous surface for rolling.

3. 3

   Step 3: Toss the shrimp from step 1 with ¼ tsp sesame oil, ⅛ tsp salt, ½ tsp cornstarch and ¼ tsp white pepper. Cover and refrigerate while preparing the sauce and batter.

   Uses All pat-dried fresh shrimp from step 1 · 1/4 teaspoon sesame oil · 1/8 teaspoon salt · 1/2 teaspoon cornstarch · 1/4 teaspoon white pepper

   
4. 4

   Step 4: Put the scallion (1) white, six ginger slices, 2½ tbsp light soy sauce, 2 tsp dark soy sauce, 5 tsp sugar, ⅓ cup water and 1 tsp each oyster sauce and oil (1 teaspoon) in a small saucepan. Heat over medium-low until the sauce starts to simmer, then turn off the heat. Taste and add salt only if needed. Cool the sauce and remove the scallion and ginger. Set aside for this batch of rolls.

   Uses 1 scallion (white part only) · 6 slices ginger · 2 ½ tablespoons light soy sauce · 2 teaspoons dark soy sauce · 5 teaspoons sugar · ⅓ cup water for sauce · 1 teaspoon oyster sauce · 1 teaspoon oil

   
5. 5

   Step 5: Mix 5 tbsp rice flour, 1 tbsp mung bean starch, 2 tbsp wheat starch, 2 tbsp cornstarch and ¼ tsp salt. Add the 235 ml water and stir for at least 3 minutes until smooth and dispersed. Let any air bubbles subside. Stir again before every panful because the starch settles.

   Uses 5 tablespoons rice flour (40g) · 1 tablespoon mung bean starch (9g) · 2 tablespoons wheat starch (18g) · 2 tablespoons cornstarch (18g) · 1/4 teaspoon salt · 235 ml water

6. 6

   Step 6: Saturate the cotton cloth in clean water. Brush a little canola oil onto the prepared smooth assembly surface. Leave the cloth wet; do not wring it out.

   Uses Water, as needed to saturate and rinse the cloth and maintain steam · Canola oil, for brushing the assembly surface

7. 7

   Step 7: Add water below the steamer insert, fit the lid and bring it to a full boil. Keep the pan level and maintain steady steam, adding hot water below the insert as needed so the base does not boil dry. Keep that water separate from the batter.

   Uses Water, as needed to saturate and rinse the cloth and maintain steam

8. 8

   Step 8: Arrange the shrimp in one layer on the heatproof plate. Steam over boiling water for 2 minutes as the first check, continuing until the shrimp are fully opaque and firm. Lift the plate out immediately and hold the cooked shrimp on a clean plate for prompt assembly.

   Check steamed shrimp · 2 minUses All marinated shrimp from step 3

9. 9

   Step 9: Line the flat pan with the wet cloth without wringing it. Restir the batter and pour in only enough to cover the cloth in a thin layer. Lower the level pan over the boiling steamer water, cover immediately and steam on high for 2 minutes, until the noodle sheet is set.

   First noodle sheet · 2 minUses Restirred batter, just enough for the first thin sheet · Wet cloth and prepared assembly surface

10. 10

    Step 10: Lift the hot pan out with the plate gripper and place it beside the prepared rolling surface. Keep hands clear of escaping steam.

    Uses First steamed sheet and cloth

11. 11

    Step 11: While the sheet is hot, lift out the cloth and turn it noodle-side down onto the oiled surface. Use the plastic scraper to peel the cloth away while releasing the noodle sheet. Small holes are acceptable.

    Uses Hot first noodle sheet and cloth · Prepared oiled surface

12. 12

    Step 12: Cut the noodle sheet in half crosswise. Put four cooked shrimp along the edge of each half and roll them up with the scraper. Cut each long roll in half to make four short rolls. Drizzle with some of the prepared sauce and serve hot.

    Uses Released first sheet · 8 cooked shrimp for the first sheet · Sauce to drizzle over the first four rolls

13. 13

    Step 13: Rinse rice residue from the cloth with clean water, saturate it again and line the pan without wringing it. Restir the remaining batter and pour a thin layer over the cloth for the second sheet.

    Uses Water, as needed to saturate and rinse the cloth and maintain steam · Remaining restirred batter for the second sheet

14. 14

    Step 14: Return the level pan over boiling steamer water. Cover and steam the second sheet on high for 2 minutes, until set.

    Second noodle sheet · 2 minUses Second thin layer on its wet cloth

15. 15

    Step 15: Lift out the hot pan and release the second sheet onto the oiled surface with the cloth and scraper as before. Halve the sheet crosswise, put four of the remaining cooked shrimp on each half and roll up. Cut both long rolls in half to make four more short rolls. Drizzle with the remaining sauce as desired and serve immediately.

    Uses Hot second sheet · Prepared oiled rolling surface · Remaining 8 cooked shrimp · Remaining sauce, as desired