Cheung fun

Ingredients

• 130 g rice flour
• 40 g tapioca starch
• 400 ml water
• 2 tbsp neutral oil
• 1 pinch salt
• 200 g raw peeled shrimp
• 3 pieces scallion
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 1/2 tbsp sugar
• 1 tsp sesame oil

Method

1. Prepare the cheung fun batter by sifting the powders, then gradually thinning with water while whisking vigorously. Add the oil and salt, mix until you have a perfectly smooth batter, then let rest while preparing the rest.
2. Prepare the sweet soy sauce by combining the soy sauces, sugar, and water in a small saucepan. Heat over low heat, stirring until the sugar dissolves, let simmer for two minutes, then add the sesame oil off the heat and keep warm.
3. Peel the shrimp, remove the dorsal vein, rinse them, and pat them thoroughly dry. Cut them into pieces, then season with a pinch of salt and a drizzle of neutral oil.
4. Finely slice the scallion, reserving a few slices for the final plating.
5. Bring a large volume of water to a boil in a wok or a large pot equipped with a steamer basket. Lightly oil a thin metal tray or the bottom of a flat baking dish.
6. Stir the rested batter, then pour a thin layer onto the oiled tray, tilting to distribute it evenly. Sprinkle with shrimp pieces and sliced scallion.
7. Place the tray in the steamer basket, cover, and steam vigorously for three to four minutes, until the batter becomes translucent and forms small bubbles on the surface.
8. Remove the tray from the steamer, let cool for a few seconds, then carefully roll the sheet onto itself using a spatula to form a roll.
9. Repeat the operation for the remaining portions, lightly re-oiling the tray between each batch.
10. Arrange the rolls on a plate, generously drizzle with the hot sweet soy sauce, sprinkle with the reserved scallion, and serve immediately.

Nutrition

Per serving

Energy

310.7 kcal

Protein

16.15 g

Carbohydrate

39.26 g

Fat

9.27 g

Fibre

1.23 g

Calcium

73.65 mg

Iron

2.49 mg

Magnesium

79.85 mg