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

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

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

The clock

Start to finish
at least 34 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 1 hr 15 min.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

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.1: whisk to a thin batter, rest 30 min
>> step.2: simmer the sweetened soy 5 min
>> step.3: steam a thin sheet 4 min, scatter the shrimp on, roll it hot
>> step.4: pour the soy over, brush with sesame oil

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}. It has to pour like milk — a thick batter gives a sheet that chews instead of slipping.

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.

Steam a thin film of @&(~2)batter{} — stir it again first, it settles in minutes — on an oiled #sheet pan{} inside a wide #steamer{}, with @raw shrimp{8%oz}(225 g; peeled and split lengthwise) scattered over, for ~steam{4%min}, until the sheet blisters and turns from white to clear, then scrape it up from one end and roll it while it is still hot. Cold, it tears.

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