Cheung Fun (腸粉)

Cheung fun — rice noodle rolls — are a cornerstone of Cantonese dim sum culture, eaten in teahouses (yum cha) across Hong Kong and Guangdong province since at least the early 20th century. Silky sheets of fresh rice noodle are steamed around fillings of shrimp, beef, or char siu, then sliced and anointed with sweet soy sauce and sesame oil. The hallmark of a great cheung fun is translucency: the noodle should be thin enough to see the filling through it, yet strong enough to hold together when lifted with chopsticks.

Serves: 4

Ingredients

For the rice noodle batter:

• 150 g (1 cup + 2 tbsp) rice flour
• 30 g (3 tbsp) tapioca starch
• 15 g (2 tbsp) wheat starch (tang mian fen)
• 480 ml (2 cups) cold water
• 1/2 tsp salt
• 1 tbsp (15 ml) vegetable oil

For the prawn filling:

• 250 g (9 oz) raw prawns (shrimp), peeled, deveined, roughly chopped
• 1/2 tsp salt
• 1/2 tsp sesame oil
• 1/4 tsp white pepper

To serve:

• 3 tbsp (45 ml) light soy sauce
• 1 tbsp (15 ml) dark soy sauce
• 1 tbsp (15 ml) toasted sesame oil
• 1 tsp sugar
• Thinly sliced spring onions

Instructions

1. Whisk together all batter ingredients until completely smooth. Rest for 30 minutes.
2. Combine chopped prawns with salt, sesame oil, and white pepper. Set aside.
3. Set up a steamer with a lightly oiled flat tray or baking dish that fits inside. Bring to a vigorous boil.
4. Stir the batter and pour a thin layer (about 3–4 mm / 1/8 inch) into the oiled tray. Scatter a portion of the prawn filling along one end.
5. Cover and steam for 3–4 minutes, until the noodle sheet is set and opaque, with a few air bubbles.
6. Using a wide spatula or scraper, carefully roll the noodle sheet from the filling end, forming a loose cylinder. Transfer to a serving plate and cut into 5 cm (2 inch) sections.
7. Repeat with remaining batter and filling.
8. Mix the soy sauces with sesame oil and sugar; warm briefly. Pour over the cheung fun and garnish with spring onions.

Cook's Notes: The tray must be very well oiled and the steamer at full boil before pouring the batter, or the noodle will stick and tear. Wheat starch (not all-purpose flour) is essential for the characteristic slippery texture. Serve immediately — cheung fun toughens as it cools.