Rice Paper Cheung Fun Recipe
Cheung Fun is one of the most beloved items at a dim sum restaurant. It's tricky to make the traditional steamed version at home, but this rice paper cheung fun recipe has been going viral online for how easy it is to make while not compromising on flavor or texture.
The usage of rice paper makes these incredibly easy to make and saves a lot of time before steaming. We opted for shrimp in this recipe, but it's just as good with beef or barbecue pork. You have to make the dipping or drizzling sauce as well - with a base of Lee Kum Kee Chili Crisp Oil, it's packed with flavor, umami, and heat all in one!
What You Will Need
Ingredients
- 5 rice paper sheets
- warm water
- 15 raw shrimp
- 1 bunch green onion, sliced
- neutral oil
Seasoning
- 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- 1 tsp. sugar
- 3 Tbsp. water
Made with
Lee Kum Kee products
How to make it
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Soak the rice paper sheets in warm water for about 5 seconds, until they soften.
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Once soft, lay out on another plate. Arrange 3 shrimp on each rice paper sheet and sprinkle with some green onions. Roll the rice paper. Brush oil on the rolls so they do not stick to each other.
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Place rice paper rolls on an oiled plate for steaming. Steam for about 5 minutes, or until shrimp is fully cooked.
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Combine all the ingredients for the seasoning sauce. Drizzle over the rice paper cheung fun and serve immediately!
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