Cheung Fun

also called cheong fun · chee cheong fun · chang fen · 腸粉 · rice noodle roll · rice crepe roll · shrimp rice roll

The table

1 cup(140 g)rice flourwhisk to a thin batter, rest 30 minsteam a thin sheet 4 min, scatter the shrimp on, roll it hotpour the soy over, brush with sesame oil
2 Tbs(20 g)wheat starch
2 Tbs(20 g)tapioca starch
1/2 tspfine salt
2 cups(475 mL)water
1 Tbspeanut oil
8 oz(225 g; peeled and split lengthwise)raw shrimp
3 Tbslight soy saucesimmer the sweetened soy 5 min
1 tspdark soy sauce
1 Tbsrock sugar
3 Tbswater
2 slices(coin-sized)fresh ginger
1 tsptoasted sesame oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1whisk to a thin batter, rest 30 min

2simmer the sweetened soy 5 min

3steam a thin sheet 4 min, scatter the shrimp on, roll it hot

goes in with what step 1 made

4pour the soy over, brush with sesame oil

goes in with what steps 2 and 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 34 min1 of 4 steps gives no time
Needs you
none given

  1. whisk to a thin batter, rest 30 min

    30 minwalk awayfrom the start

  2. simmer the sweetened soy 5 min

    5 minwalk awayfrom the start

  3. steam a thin sheet 4 min, scatter the shrimp on, roll it hot

    4 minwalk away30 min in

  4. pour the soy over, brush with sesame oil

    not timed34 min in

You'll need saucepan · sheet pan · steamer

See how it is written
>> title: Cheung Fun
>> category: Dumplings & Rolls
>> tags: rice, shrimp, chinese, steamed, rice noodles
>> counters: Dim Sum Counter
>> aka: cheong fun, chee cheong fun, chang fen, 腸粉, rice noodle roll, rice crepe roll, shrimp rice roll
>> servings: 4
>> time: 1 hr 15 min

>> step: whisk to a thin batter, rest 30 min
Whisk @rice flour{1%cup}(140 g), @wheat starch{2%Tbs}(20 g), @tapioca starch{2%Tbs}(20 g) and @fine salt{1/2%tsp} into @water{2%cups}(475 mL) with @peanut oil{1%Tbs} until not a lump is left, then ~rest{30%min}.

>> step: simmer the sweetened soy 5 min
Simmer @light soy sauce{3%Tbs}, @dark soy sauce{1%tsp}, @rock sugar{1%Tbs}, @water{3%Tbs} and @fresh ginger{2%slices}(coin-sized) in a #saucepan{} for ~simmer{5%min}, until the sugar has gone.

>> step: steam a thin sheet 4 min, scatter the shrimp on, roll it hot
Steam a thin film of @&(~2)batter{} — stir it again first — on an oiled #sheet pan{} in a wide #steamer{} with @raw shrimp{8%oz}(225 g; peeled and split lengthwise) over it, ~steam{4%min}, then roll it hot.

>> step: pour the soy over, brush with sesame oil
Pour @&(~2)sweetened soy{} over @&(~1)rolls{} cut into lengths, and brush them with @toasted sesame oil{1%tsp}.