Guangdong

Cheung fun

Name: Cheung fun
Total time: 40 min
Yield: 3 servings
Cuisine: Cantonese
Ingredients: 3/4 cup rice flour; 1 1/2 tbsp tapioca starch; 1 1/2 tbsp cornflour (cornstarch); a pinch salt; 1 2/3 cups water; 1 tbsp for brushing cooking oil (vegetable oil); 200 g halved lengthways prawns (shrimp); 2 stalks chopped spring onion (green onion, scallion); 2 tbsp soy sauce; 2 tsp sugar; 1/2 tsp sesame oil

Silky rice sheets rolled around prawns and drowned in sweet soy. Slippery in the best way.

40 minTime

16 gProtein each

mildSpice

Rice noodle rolls2 chapters · 1 min read

Make it your way

Grandma's waySteamed rice sheets rolled around prawns with sweet soy.

The original

288kcalsame

16 gproteinsame

1 gfibresame

40minutessame

Har cheung, Cantonese style.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour¾ cup

Tapioca starch1½ tbsp

Cornflour (cornstarch)1½ tbsp

Salta pinch

Water1⅔ cups

Cooking oil (vegetable oil)1 tbsp, for brushing

Prawns (shrimp)200 g, halved lengthways

Spring onion (green onion, scallion)2 stalks, chopped

Soy sauce2 tbsp

Sugar2 tsp

Sesame oil½ tsp

Method

5 steps

1Whisk the flours, salt and 350 ml water into a thin batter. Rest 20 minutes.
2Brush a flat steel plate or tray with oil and heat it in a steamer. Pour a thin layer of batter, scatter prawns and spring onion.
3Cover and steam on high for 2 to 3 minutes.
4Use a scraper or spatula to roll the sheet up from one end. Repeat with the rest.
5Simmer soy, sugar, remaining water and sesame oil until the sugar dissolves. Pour over the rolls.

Serve it like this

Cut each roll into three and lay on a plate, pour the warm sweet soy over and serve straight away with chilli oil on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Guangdong

Cheung fun

Silky rice sheets rolled around prawns and drowned in sweet soy. Slippery in the best way.

40 minTime

16 gProtein each

mildSpice

Rice noodle rolls2 chapters · 1 min read

Make it your way

Grandma's waySteamed rice sheets rolled around prawns with sweet soy.

The original

288kcalsame

16 gproteinsame

1 gfibresame

40minutessame

Har cheung, Cantonese style.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour¾ cup

Tapioca starch1½ tbsp

Cornflour (cornstarch)1½ tbsp

Salta pinch

Water1⅔ cups

Cooking oil (vegetable oil)1 tbsp, for brushing

Prawns (shrimp)200 g, halved lengthways

Spring onion (green onion, scallion)2 stalks, chopped

Soy sauce2 tbsp

Sugar2 tsp

Sesame oil½ tsp

Method

5 steps

1Whisk the flours, salt and 350 ml water into a thin batter. Rest 20 minutes.
2Brush a flat steel plate or tray with oil and heat it in a steamer. Pour a thin layer of batter, scatter prawns and spring onion.
3Cover and steam on high for 2 to 3 minutes.
4Use a scraper or spatula to roll the sheet up from one end. Repeat with the rest.
5Simmer soy, sugar, remaining water and sesame oil until the sugar dissolves. Pour over the rolls.

Serve it like this

Cut each roll into three and lay on a plate, pour the warm sweet soy over and serve straight away with chilli oil on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cheung fun

Make it your way

Ingredients

Method

Cheung fun

Make it your way

Ingredients

Method

Make it a meal