Rice Paper Shrimp Cheung Fun
Translated from Chinese, the language of the video.
漢娜廚房 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
No batter is needed: rice paper is used to wrap shrimp and chopped scallions, then steamed in an electric rice cooker until tender and pleasantly chewy. Finish by drizzling with a savory, sweet, and aromatic sauce.
- Time
- 23 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, fish, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Ingredients
- 40 g
- 5 g
Sauce
- 30 g
- 5 g
- 45 g
- 13 g
Weights are estimates. Together, the ingredients weigh about 355 g before cooking, which is about 180 g per serving.
Steps
Place the shrimp in a bowl, add the salt and white pepper, and toss thoroughly by hand until evenly seasoned.
Quickly dip one sheet of rice paper in water to soften it, then place it on a cutting board.
Dip the second sheet of rice paper in water, place it on top of the first sheet, and allow the two sheets to adhere.
Place the shrimp in the center of the rice paper, then sprinkle with chopped scallions.
Fold the rice paper over to enclose the shrimp and scallions, forming a cheung fun-style roll.
Trim off the excess rice paper from both sides to neaten the shape.
Brush the surface of a plate with a thin layer of cooking oil, then place the wrapped rice paper rolls on the plate.
Brush a little more oil between the rolls to help prevent them from sticking together after steaming.
Place the plate in an electric rice cooker and steam for 8 minutes.
Place the soy sauce, oyster sauce, warm water, sugar, and a little sesame oil in a bowl. Stir well to make the sauce.
Remove the cheung fun from the rice cooker, drizzle with the sauce, and sprinkle with chopped scallions to serve.
Notes
The original recipe did not provide exact quantities for the shrimp, rice paper, scallions, salt, white pepper, cooking oil, or sesame oil; the listed amounts are estimates for approximately 2 servings. The author specifically notes that the type of rice paper affects the success of the recipe: thinner rice paper is more likely to stick together after steaming, while Pigeon-brand rice paper was easier to work with.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 227
- Protein
- 23 g
- Carbs
- 25 g
- Fat
- 5 g
- Fiber
- 1 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
