Hong Kong Cheung Fun Recipe with Shrimp, Char Siu & Scallion | 肠粉

rice flour

🥗Healthier: whole grain flour

💰Cheaper: cornstarch

Whole grain flour adds fiber, while cornstarch is more economical.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in calories, while chicken is often less expensive.

char siu

🥗Healthier: grilled chicken

💰Cheaper: pork shoulder

Grilled chicken is leaner, while pork shoulder is a budget-friendly alternative.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos are often less expensive.

Combine rice flour, tapioca starch, water, and salt in a bowl to form a smooth batter.

Grease a steaming tray with vegetable oil.

Pour a thin layer of batter into the tray, spreading it evenly.

Steam the batter over boiling water for 2-3 minutes until set.

Remove from the steamer and let cool slightly.

Add desired fillings like shrimp, char siu, or mushrooms in the center of the rice sheet.

Roll the sheet tightly around the filling.

Repeat the process with remaining batter and fillings.

Serve warm with soy sauce and a drizzle of sesame oil.

Garnish with chopped scallions and cilantro.

Cooking Techniques

Spice Level:

Allergens