CHEUNG FUN DIPPING SAUCE RECIPES

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SHRIMP CHEUNG FUN (RICE ROLLS) RECIPE RECIPE | EPICURIOUS



Shrimp Cheung Fun (Rice Rolls) Recipe Recipe | Epicurious image

The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.

Provided by Wilson Tang

Yield Makes 6 rice rolls

Number Of Ingredients 15

1½ cups rice ?our
3 tablespoons tapioca starch
1 tablespoon wheat starch
1 tablespoon potato starch
½ teaspoon salt
2½ cups lukewarm water
Neutral oil for greasing the pan
18 medium to large or 36 small shrimp, peeled, deveined, and patted dry
½ cup light soy sauce
¾ cup dark soy sauce
¾ cup sugar
1 cup water
1½ teaspoons oyster sauce
1½ teaspoons chicken powder (such as Lee Kum Kee)
Special Equipment: 12-inch steamer basket, a 9x6-inch “eighth” sheet pan, plastic bench scraper

Steps:

  • Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.
  • When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
  • Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball– sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
  • Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water— water tends to evaporate—add boiling, not cold, water so as not to stop the steaming.
  • Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
  • Brush the pan with oil again and repeat until you’ve used up all the batter.
  • When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
  • Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.

SHRIMP CHEUNG FUN (RICE ROLLS) RECIPE RECIPE | EPICURIOUS



Shrimp Cheung Fun (Rice Rolls) Recipe Recipe | Epicurious image

The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.

Provided by Wilson Tang

Yield Makes 6 rice rolls

Number Of Ingredients 15

1½ cups rice ?our
3 tablespoons tapioca starch
1 tablespoon wheat starch
1 tablespoon potato starch
½ teaspoon salt
2½ cups lukewarm water
Neutral oil for greasing the pan
18 medium to large or 36 small shrimp, peeled, deveined, and patted dry
½ cup light soy sauce
¾ cup dark soy sauce
¾ cup sugar
1 cup water
1½ teaspoons oyster sauce
1½ teaspoons chicken powder (such as Lee Kum Kee)
Special Equipment: 12-inch steamer basket, a 9x6-inch “eighth” sheet pan, plastic bench scraper

Steps:

  • Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.
  • When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
  • Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball– sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
  • Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water— water tends to evaporate—add boiling, not cold, water so as not to stop the steaming.
  • Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
  • Brush the pan with oil again and repeat until you’ve used up all the batter.
  • When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
  • Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.

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