Shrimp Cheung Fun with Soy-Ginger Drizzle
Silky steamed rice noodle rolls filled with plump shrimp and scallions, topped with a savory soy-ginger sauce. Restaurant-quality dim sum you can make at home in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Whisk rice flour, cornstarch, and water until completely smooth with no lumps.
Step 2
Pat shrimp dry with paper towels. Season with salt and pepper.
Step 3
Combine soy sauce, minced ginger, and sesame oil in a small bowl. Set aside.
Step 4
Heat a non-stick skillet over medium-high until it shimmers, about 90 seconds.
Step 5
Pour 3 tbsp batter into the pan, immediately tilting to spread into a thin sheet.
Step 6
Place 2 shrimp and a few scallion pieces in the center before the bottom sets.
Step 7
Steam covered 2 minutes, then uncover. Loosen edges with a spatula.
Step 8
Roll tightly toward you using the spatula. Slide onto a plate.
Step 9
Repeat steps 5–8 with remaining batter and shrimp (makes 4 rolls total).
Step 10
Drizzle each roll with soy-ginger sauce. Serve immediately.
Tools you’ll need
- large mixing bowl
- whisk
- 10-inch non-stick skillet with lid
- small bowl
- measuring cups and spoons
- paper towels
- spatula
- cutting board and knife
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