Recipe Vietnamese Style Chee Cheong Fun

Shrimp rice noodle rolls, better known as Chee Cheong Fun, is a classic and traditional dish among the Chinese community. You can easily find this dish being served in any dim sum restaurants. Due to its popularity, many have added their own personal twist to the dish, though the essence remained – plump shrimps wrapped in steamed rice noodle rolls and drizzled with sweet soy sauce. Today’s recipe showcases the Vietnamese style of Chee Cheong Fun. The recipe is fairly easy to make, and you can prep the ingredients the night before.

Here’s what you’ll need.

Ingredients:

• Cheung Fun:

  • 1 cup of rice flour
  • 2 cups of water
  • 1 tbsp wheat starch
  • 1 tbsp tapioca flour
  • 1 tbsp vegetable oil
  • ¼ tsp salt

• Shrimp:

  • 16 large shrimp (deveined, peeled)
  • 2 tbsp water
  • ½ tsp sugar
  • ½ tsp corn-starch
  • ¼ tsp white pepper
  • ¼ tsp sesame oil
  • 1/8 tsp baking soda
  • Pinch of salt
  • Pinch of white pepper

• Sauce:

  • 6 ginger slices
  • 1 green onion (white part)
  • 5 tbsp sugar
  • 1/3 cup water
  • 2 ½ tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tsp oyster sauce
  • 1 tsp sesame oil
  • Salt

Directions:

1. Shrimp: First, in a bowl, add the water, sugar and baking soda. Then, toss in the cleaned shrimps and mix to make sure each shrimp is coated. Next, cover and refrigerate for at least 2 hours.
2. Later, take the shrimps out and rinse thoroughly under cold running water. Then, lay them on a towel to dry.
3. After that, marinate the shrimp with sesame oil, corn-starch, a pinch of white pepper and salt. Later, cover and refrigerate for another 2 hours.
4. Next, place the shrimps on a plate and steam them for about 2 minutes. Set aside.
5. Sauce: In a small saucepan, combine all the ingredients and turn the heat to medium-low heat. Then, bring it to simmer and later, turn off the heat. Next, transfer to a small bowl and remove the ginger and green onion. Then, set aside.
6. Cheung fun batter: In a large mixing bowl, combine all the ingredients. Then, stir for about 3 minutes and make sure the dry ingredients are well dissolved and combined. Later, set aside to allow the air bubbles to dissipate.
7. Meanwhile, ready a steamer and place a metal trivet on top. Then, pour some water into the steamer, not touching the metal trivet. Bring the water to a boil.
8. Then, place an empty 8-inch square pan in the steamer, cover and steam for about 2 minutes.
9. Later, give the Cheung Fun batter a good stir before you ladle the batter into the pan.
10. Then, ladle the batter onto the preheated pan. Wear an oven mitt or heatproof kitchen glove and gently swirl the pan, making sure the batter covers the surface of the pan.
11. Later, cover the steamer with a lid and steam for 5 – 7 minutes, depending on the thickness of the pan. If the Cheung Fun is still wet and sticky, steam for an additional 2 minutes.
12. Once the Cheung Fun turns translucent, remove the pan from the steamer and brush some oil.
13. Next, arrange 3 – 4 cooked shrimps vertically and fold over. Lay the Chee Cheong fun on a plate and pour over the sauce. Lastly, you can also garnish with some chopped spring onion (green part). Enjoy!

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