Ha Cheung Recipes

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SHRIMP RICE NOODLE ROLLS (SHRIMP CHEUNG FUN OR "HA CHEUNG")



Shrimp Rice Noodle Rolls (Shrimp Cheung Fun or

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

8 ounces shrimp ((16 total 31/40 size shrimp, peeled and deveined))
2 tablespoons water
1/2 teaspoon sugar
1/8 teaspoon baking soda
1/4 teaspoon sesame oil
1/8 teaspoon salt
1/2 teaspoon cornstarch
1/4 teaspoon white pepper
1 scallion
6 slices ginger
2 ½ tablespoons light soy sauce
2 teaspoons dark soy sauce
5 teaspoons sugar
1/3 cup water
1 teaspoon oyster sauce
1 teaspoon oil
Salt ((to taste))
5 tablespoons rice flour ((40g))
1 tablespoon mung bean starch ((9g))
2 tablespoons wheat starch ((18g))
2 tablespoons cornstarch ((18g))
1/4 teaspoon salt
1 cup water ((235 ml))
Vegetable or canola oil (for brushing)

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

HOW TO MAKE THE BEST HAR GOW (蝦餃)



How to make the best Har Gow (蝦餃) image

Shrimp dumpling is one of the most famous Cantonese dim sum available.

Provided by KP Kwan

Categories     Breakfast

Time 26m

Number Of Ingredients 13

50 g wheat starch
50 g tapioca starch
1/2 g salt
1/4 teaspoon vegetable oil
160 ml boiling water
500 g prawns, Weigh before cleaning, then peeled, deveined, and patted dry
50 g bamboo shoot, finely chopped
2 teaspoons salt
5 g sugar
5 g corn starch
1/4 teaspoon ground white pepper
1 tablespoon Shaoxing wine
2 teaspoons sesame oil

Steps:

  • Mix the wheat starch, tapioca starch, and salt in a mixing bowl.
  • Add the boiling water into the mixing bowl. Stir the mixture vigorously until it looks like snowflakes.
  • Add the oil.
  • Knead the dough until soft and pliable.
  • Cover it and let it relax for 5 minutes.
  • Put it on a work surface and roll it into long strips.
  • Cut dough into small portions, 15-20g each.
  • Roll out the dough, and wrap the shrimp filling with the wrapper.
  • Clean and devein the shrimps. Marinate with salt for 5 minutes and wash thoroughly under running water.
  • Chop the shrimp coarsely.
  • Chop the bamboo shoots into small pieces.
  • Mix the shrimps, bamboo shoots, and the seasoning until it becomes sticky.
  • Place the dumplings in the bamboo steamer.
  • Steam for 6 minutes.
  • Serve immediately.

Nutrition Facts : Calories 74 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 8 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 15 dumplings, Sodium 611 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BEEF CHEUNG FUN



Beef Cheung Fun image

Steamed beef rice rolls are a highlight of dim sum. The trickiest part of the dish is perfecting the beef mixture. It has to be thin enough to steam within the same time frame as the rice noodle, yet there has to be enough of it to fill the whole piece. This recipe helps you achieve both. The soft texture, flavorful filling and sweet soy drizzle makes it the ideal dish for a crowd--both young and old.

Provided by Food Network Kitchen

Time 55m

Yield 2 to 4 servings (10 rolls)

Number Of Ingredients 14

1/2 cup rice flour
1/4 cup tapioca starch
1/4 cup light soy sauce
1 tablespoon sugar
1/4 teaspoon sesame oil
4 ounces finely ground beef
2 tablespoons cornstarch
2 teaspoons finely chopped scallion
2 teaspoons light soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
Vegetable oil, for your hands and the pans

Steps:

  • For the rice noodles and dipping sauce: Whisk the rice flour and tapioca starch in a medium bowl. Slowly add 1 1/2 cups room temperature water, whisking continuously, until a smooth yet loose mixture forms. Try to break up any little lumps and be sure to mix in any flour on the sides of the bowl. Let sit for 20 minutes.
  • Meanwhile, heat the soy sauce, sugar and 1 tablespoon water in a small saucepan over low heat, whisking occasionally, until the sugar has dissolved, about 2 minutes. Stir in the sesame oil. Set aside.
  • For the beef filling: Add the beef, cornstarch, scallion, soy sauce, sesame oil, baking soda, sugar, white pepper and 2 tablespoons cold water to a food processor. Process on low, stopping to scrape down the sides from time to time, until the mixture is pale pink with a gummy texture, about 2 minutes. Generously oil your hands and scoop out a heaping teaspoon of the beef mixture. Flatten in your palms to form a 3-inch piece of beef filling. Lay on a greased plate. Repeat to make 10 pieces.
  • Set a steamer rack in a large wok or wide pot and fill with water up to the rack, about 2 inches. Bring to a full boil over high heat with the lid on.
  • Generously grease two 8-inch nonstick round metal cake pans with vegetable oil, about 2 teaspoons. Set one aside. Give the batter a nice whisk to make sure it is fully combined. You will have to do this each time before making a batch. Pour 1/4 cup of batter into the prepared cake pan. It will not fully coat the bottom of the pan.
  • Adjust the heat under the wok to medium high, carefully remove the lid and place the pan on the rack. Cover and let steam for 15 seconds. Remove the lid again and move the pan around to try to coat the bottom as much as possible; the batter should be slightly set but still loose enough to flow. Cover again and let steam for another 15 seconds. Remove the lid, lay 2 pieces of the beef filling directly in the center, creating a line down the middle. Let steam for another 90 seconds. Remove the lid and, using oven mitts, remove the pan to a trivet. Let sit for 30 seconds.
  • Using a silicone or plastic bench scraper or spatula, cut the rice noodle in half, creating 2 semicircles with a piece of beef filling on each side. Focusing on one rice noodle semicircle at a time, gently fold over one of the sides to cover the beef completely. Fold the remaining side directly on top, tucking the flap under the roll to hide the seam. Repeat with the remaining semicircle. Carefully transfer to a dinner plate. Repeat with the reserved prepared cake pan
  • Continue with the remaining batter and beef filling, whisking the batter each time and using a clean paper towel to wipe down the pans before greasing them with vegetable oil. Otherwise, any residual batter could cause a rip. Drizzle half of the sweet soy mixture all over the rolls and serve the rest on the side.

SHRIMP CHEUNG FUN (RICE ROLLS)



Shrimp Cheung Fun (Rice Rolls) 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

Categories     Lunar New Year     Rice     Shrimp     Steam     snack     Lunch     Dinner

Yield Makes 6 rice rolls

Number Of Ingredients 17

Rice rolls:
1½ cups rice flour
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
Sweet dipping sauce:
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:

  • 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.

PRAWN PASTE CHICKEN (HAR CHEONG GAI) RECIPE BY TASTY



Prawn Paste Chicken (Har Cheong Gai) Recipe by Tasty image

This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon!

Provided by VisitSingapore

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

12 chicken mid wings
2 tablespoons shrimp sauce
1 tablespoon oyster sauce
2 tablespoons sugar
1 tablespoon sesame oil
3 tablespoons chinese wine
1 teaspoon white pepper
1 teaspoon salt
1 cup plain flour
1 cup potato starch
½ teaspoon bicarbonate of soda
¼ teaspoon baking powder
2 eggs
1 cup water
4 cups cooking oil
Lime wedge

Steps:

  • In a large mixing bowl, add chicken wings, shrimp sauce, oyster sauce, sugar, sesame oil, Chinese wine, white pepper and salt. Stir to combine, ensuring each wing is coated evenly, then cover in cling film and allow to rest in the fridge for up to 2 days.
  • In another large mixing bowl, combine plain flour, potato starch, bicarbonate of soda, baking powder, eggs and water. Whisk until fully combined, the mixture should be runny but thick enough to hold on the surface of a spoon.
  • Add oil to a wok over medium heat and bring up to temperature.
  • Once the wings have had time to marinade, remove from the fridge then dip in batter. Place the battered wings in the oil in batches of 4 and cook for 3-4 minutes until the coating crisps up and turns a golden brown. Be sure to test the chicken to make sure it's cooked all the way through.
  • Repeat the frying process until all wings are cooked.
  • Plate up and serve with a squeeze of lime juice.
  • Enjoy!

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From pinterest.co.uk


A CHEUNG FUN RECIPE (HOMEMADE RICE NOODLES), TWO WAYS
2022-06-14 To make the rice noodles, 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. We used an aluminum 10” square cake pan for steaming the rice noodles.
From myroilist.com


HA CHEUNG | RECIPE IN 2022 | FOOD NETWORK RECIPES, FOOD, JUST …
Jan 7, 2022 - Get Ha Cheung Recipe from Food Network. Jan 7, 2022 - Get Ha Cheung Recipe from Food Network. Jan 7, 2022 - Get Ha Cheung Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. …
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