SHRIMP RICE NOODLE ROLLS (SHRIMP CHEUNG FUN OR "HA CHEUNG")
Shrimp Rice Noodle Rolls, or "ha cheung" are a dim sum classic, and consist of light rice noodles, or cheung fun rice noodles, wrapped around plump shrimp, doused in a sweet soy sauce.
Provided by Judy
Categories Dim Sum
Time 3h
Number Of Ingredients 24
Steps:
- Toss the cleaned shrimp with 2 tablespoons water, 1/2 teaspoon sugar and 1/8 teaspoon baking soda. After the shrimp have been coated, cover and refrigerate for 2 hours.
- After 2 hours, rinse the shrimp under a gentle stream of cold running water for 5 minutes to wash away the sugar and baking soda and pat thoroughly dry with a paper towel. This will greatly improve the texture of the shrimp!
- Marinate the shrimp with 1/4 teaspoon sesame oil, a pinch of salt, 1/2 teaspoon cornstarch, and 1/4 teaspoon ground white pepper. Cover and return to the refrigerator while you prepare the rest of the ingredients.
- Prepare the sauce by adding all the ingredients to a small saucepan over medium low heat. Heat the sauce until it begins to simmer, and turn off the heat. Cool completely and remove the ginger and scallion. You can store this sauce in the refrigerator for up to 2 weeks.
- Combine the rice flour, mung bean starch, wheat starch, cornstarch, and salt in a large mixing bowl. Add the water and stir for at least three minutes until dry ingredients are well dissolved. Set aside and allow time for any air bubbles to dissipate.
- Soak the cotton cloth in water so it's completely saturated. Prepare a large assembly station by brushing some oil on a clean, smooth surface like a non-porous countertop, a large flat plate, or a smooth cutting board.
- Pre-boil water in your steamer with the lid on (more on how to set up a steamer here), and make sure your steamer fits the flat-bottomed pan you will use to steam the rice noodles. I used a 9 x 13 non-stick sheet pan. This recipe makes 2 full sheets of rice noodles in this sized pan (equivalent to almost 3 dim sum orders).
- First, place the shrimp in a single layer on a plate, and steam them for 2 minutes. Remove them immediately and set aside.
- Now lift the soaking wet cotton cloth out of the water and line the bottom of the pan with it. (Do not wring out the water.) Stir the rice-flour liquid mixture well again before adding just enough to cover the cloth at the bottom of the pan completely. Too much will make the rice noodle too thick. With the water in your steamer boiling, use the plate gripper and carefully lower the pan into the steamer, immediately cover the lid and steam on high for 2 minutes. (MAKE SURE THE PAN IS PERFECTLY LEVEL, or the noodle will be too thick on one side and too thin on the other.)
- Then remove the pan from the steamer with the plate gripper and position it next to your assembly station.
- Carefully lift the cloth out of the pan, and place (rice noodle side down) onto the oiled surface. Use the dough scraper and carefully scrape the rice noodle sheet off the cotton cloth onto the oiled surface. Scrape and peel off the cotton cloth at the same time. This step must happen quickly while the noodle and cotton cloth are still hot. The noodle might have a small hole here or there--don't fret. It does not affect the overall end result.
- Cut the rice noodle in half crosswise and line up four cooked shrimp along the edge of each piece. Roll the rice sheet using the plastic dough scraper to wrap up the shrimp. At this point, you'll have two long rolls. Cut each in half, drizzle with the prepared sauce, and eat it while it's hot.
- Rinse the cotton cloth in clean water (no soap or detergent necessary) to remove rice residue before making the next one. These are best when fresh. In this case, we discourage leftovers! Good thing the rice batter is so easy to make!
Nutrition Facts : Calories 118 kcal, Carbohydrate 12 g, Protein 7 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 768 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SHRIMP ROLLS
Provided by Katie Lee Biegel
Categories main-dish
Time 25m
Yield 4 shrimp rolls
Number Of Ingredients 12
Steps:
- Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.
SHRIMP CHEUNG FUN (RICE ROLLS)
Steps:
- Rice rolls:
- 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.
- Sweet dipping sauce:
- Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.
DRIED SHRIMP AND SCALLION RICE ROLLS
Commonly sold on Styrofoam trays at Chinese and Southeast Asian markets, these opaque white rice rolls flecked with orange dried shrimp and green scallion are a terrific southern Chinese snack. Purchased ones are seldom as tasty as homemade because producers tend to be skimpy with the dried shrimp, which give the rolls their oomph. These steamed rolls can be eaten as is, dipped in sweet soy sauce. Or they can be panfried to a delicate crisp. When served with other dishes, a few rolls are all you will need. For a light main course with a salad, double or triple the recipe.
Yield makes 3 rolls, serving 4 to 6 as a snack or with 2 or 3 other dishes
Number Of Ingredients 6
Steps:
- In a small bowl, combine the dried shrimp and scallions. Set aside near the stove.
- Follow the instructions in "How to Make Rice Sheets" on page 155 to prepare each rice sheet. After pouring the batter into the baking pan and spreading it out to cover the entire surface of the pan, let the batter set for 5 to 10 seconds. Then sprinkle one-third of the shrimp and scallion mixture on the surface. Cover and cook the rice sheet for 5 minutes, or until translucent and set.
- Remove the pan from the steamer tray or pot, if poaching, and cool for 2 to 3 minutes on a rack, until cool enough to handle the rice sheet. Meanwhile, lightly oil a plate. Remove the rice sheet from the pan as directed on page 155 and place it on a work surface with the smoother bottom-side down. Gently roll up the rice sheet as you would a scroll of paper. If you roll it up too tightly, it will be too heavy, so leave it loose in the center. Aim for 1-inch-diameter rolls. Place the finished roll on the prepared plate, seam side down, before making another one, washing and drying the pan first. If you are not serving the rolls right away, lightly coat them with oil to prevent drying, cover with plastic wrap, and set aside at room temperature for up to 4 hours. They can be refrigerated but will harden, and the best way to revitalize them is by panfrying.
- Serve the rolls at room temperature. Or, warm them by steaming them for about 2 minutes, if needed. Use a knife to cut them into 1-inch pieces and return them to their plate. Drizzle on the sweet soy sauce and finish with a sprinkling of the sesame seeds. Present with the chile garlic sauce.
SHRIMP AND SCALLION STIR-FRY
Stir-frying is a smart shortcut to a healthy dinner in 20 minutes or less. This light and flavorful version amps up shrimp with garlic, red pepper flakes, and fresh lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Heat a large skillet or wok over high until hot. Add oil and swirl to coat skillet. Add shrimp and stir until almost entirely pink, 1 to 2 minutes. Add garlic and red-pepper flakes and stir until fragrant, 30 seconds. Add scallions and stir until bright green, about 1 minute. Add lemon juice and 2 tablespoons water. Cook, scraping up any browned bits from skillet, about 1 minute. Season with salt and serve over rice.
Nutrition Facts : Calories 237 g, Fat 5 g, Fiber 1 g, Protein 21 g
More about "dried shrimp and scallion rice rolls recipes"
CHEUNG FUN (肠粉)- HOW TO MAKE IT AT HOME - TASTE OF …
From tasteasianfood.com
Reviews 9Calories 205 per servingCategory Dim Sum
- How to prepare Cheung Fun at home. Below is the step-by-step guide to making the Cheung Fun (rice noodles sheets). This recipe will yield the Cheung Fun, similar to those you enjoy in the Hong Kong Dim Sum restaurants.
- Common fillings for Hong Kong-style Cheung Fun. The most common filling for the Hong Kong Style Cheung Fun is shrimp and Char Siu. Another popular variation where I live is scallion with dried shrimp.
- Prepare the sauce for Hong Kong Cheung Fun. The Cantonese Cheung Fun sauce mainly consists of light soy sauce and sugar. Also, sesame oil and oyster sauce are sometimes included, which is quite similar to Char Siu sauce’s taste.
- In search of the best recipe for Cheung Fun. If you search for the recipe for Cheung Fun on the internet, you will find different formulas for Cheung Fun.
- How do I formulate my Cheung Fun recipe? Curious to know the difference, I tested six different formulas by altering the amount and types of starch in the formulas.
- The cloth method versus the pan method- which is better? Have you watched how to make this Cantonese dish in a dim sum restaurant? They use a special rectangle steamer with perforated holes, big enough to make two servings of Cheung Fun.
- The Malaysian version of Cheung Fun. Cheung Fun is also a trendy street food in Malaysia, but with a different type of interpretation. Some Cheung Fun served at the local hawker stall is not rolled up but did as rice sheets cut into wide noodles.
- How to keep Cheung Fun. Cheung Fun is best to serve while it is fresh. It has a smooth and nearly melts-in-the-mouth texture. It is still good after keeping for some time, although it will firm up slightly.
A CHEUNG FUN RECIPE (HOMEMADE RICE …
From thewoksoflife.com
4.8/5 (8)Category Noodles And PastaCuisine ChineseTotal Time 1 hr 45 mins
- Combine the rice flour, tapioca starch, wheat starch, and salt in a mixing bowl. Add the canola oil and 1 1/2 cups lukewarm water and whisk until smooth. Whisk in the boiling water. Set aside and allow the batter to rest for 45 minutes.
- Add the sugar and water to a saucepan and heat until all of the sugar is fully dissolved. Add the dark soy sauce and oyster sauce and let simmer very very gently until the sauce is thin but coats the back of a spoon in a translucent layer. Set aside.
- When your cheung fun batter is ready, you can start making these. In a strainer, rinse the dried shrimp (if using) under running water. Soak them in warm water for 10 minutes. Drain, and roughly chop the shrimp. Set aside.
- To make this Chinese fried dough rice roll, toast 2 crullers in the oven until crispy (instructions on the package. Usually a few minutes at 350 degrees F will do the trick). Split each cruller in half, since they often come with 2 stuck together.
THE BEST DRIED SHRIMP SCALLION NOODLE ROLLS …
From dimsumcentral.com
Estimated Reading Time 2 mins
SCALLION GINGER SHRIMP RECIPE (REDUX!) - THE …
From thewoksoflife.com
GRILLED SHRIMP SUMMER ROLLS RECIPE - EMERIL …
From foodandwine.com
BEST STICKY GINGER SHRIMP WITH SCALLION RICE …
From delish.com
THE BEST SHRIMP NOODLE ROLLS RECIPE | DIM …
From dimsumcentral.com
RICE NOODLE ROLLS RECIPE (CHEUNG FUN, 腸粉) …
From healthynibblesandbits.com
EASY SCALLION AND GINGER SHRIMP STIR FRY
From thewoksoflife.com
17 RECIPES FOR MAKING A DIM SUM AT HOME | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
CLAY POT RICE WITH CHICKEN AND SAUSAGE RECIPE - NYT COOKING
From cooking.nytimes.com
DRAGON ROLL RECIPE
From foodandwine.com
DRIED SHRIMP AND SCALLION RICE ROLLS (XIā M RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRIED SHRIMP SPRING ROLLS RECIPE - DIYJOY.COM
From diyjoy.com
NAPA CABBAGE WITH DRIED SHRIMP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
VIETNAMESE CARAMELIZED FISH SAUCE (MắM KHO QUẹT)
From lacademie.com
ROAST PIG, DRIED SHRIMP & SCALLION STEAMED RICE ROLLS, CURRY FISH …
From reddit.com
HONEY-GARLIC SHRIMP WITH SCALLIONS - FOOD & WINE
From foodandwine.com
THE BEST DRIED SHRIMP SCALLION NOODLE ROLLS RECIPE | DIM SUM …
From pinterest.com
DRIED SHRIMP AND SCALLION RICE SHEET ROLLS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FABULOUS SHRIMP RICE ROLL (HA CHEUNG) RECIPE - NUT FREE WOK
From nutfreewok.com
ROAST PIG, DRIED SHRIMP & SCALLION STEAMED RICE ROLLS, CURRY FISH …
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love