Steamed Shrimp Rice Rolls – 60-Minute Recipe
These silky steamed shrimp rice rolls are a dim‑sum favorite—soft, chewy sheets wrapped around succulent shrimp, served with a sweet soy glaze. The batter is quick to prepare, and the rolls stay tender even after steaming, making them perfect for a family dinner or a special brunch.
Recipe by nuocmamafoods· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
No main ingredients listed.
Batter
- 1 cup rice flour
- 1/2 cup tapioca starch
- 2 tbsp potato starch
- 1 tsp salt
- 4 cup water
- 1 tbsp vegetable cooking oil
Sweet Soy Sauce
- 6 tbsp light soy sauce
- 2 tbsp water
- 3 tbsp brown sugar
Shrimp Filling
- to taste shrimp
- to taste salt
- to taste pepper
- to taste garlic powder
- to taste cornstarch
Instructions
- 1Combine rice flour, tapioca starch, potato starch, salt, 4 cups water, and 1 tbsp vegetable oil in a bowl; whisk until the batter is smooth and free of lumps.
- 2Cover the batter and let it rest at room temperature for 30 minutes.
- 3Bring a steamer to a full boil. While the water is heating, lightly brush a non‑stick pan with a little oil and place it in the steamer to preheat for about 1 minute.
- 4Stir the rested batter gently, then pour a thin layer onto the hot pan—just enough to cover the surface without being too thick.
- 5Cover the steamer and steam the batter until bubbles form and the sheet is set, about 3–4 minutes.
- 6Remove the pan from the steamer and allow the rice sheet to cool for 2–3 minutes so it can be handled without tearing.
- 7Using a spatula, lift the sheet halfway, place a portion of seasoned shrimp along the center, then roll the sheet the rest of the way to enclose the filling. Repeat with additional pans as needed, steaming the next sheet while the previous one cools.
- 8For the sweet soy sauce, combine 6 tbsp light soy sauce, 2 tbsp water, and 3 tbsp brown sugar in a small saucepan; heat over medium heat, stirring until the sugar dissolves, then taste and adjust seasoning if desired.
- 9Season the peeled and deveined shrimp with salt, pepper, garlic powder, and a light dusting of cornstarch. Place the seasoned shrimp in the steamer and cook on high for 3–5 minutes, or until opaque and firm, being careful not to overcook.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest the batter
Allow the mixed batter to sit covered at room temperature for 30 minutes before cooking.
Preheat the pan in the steamer
Brush the non‑stick pan lightly with oil and place it in the boiling steamer for about 1 minute before pouring batter.
Cool sheets before rolling
Let each steamed rice sheet cool for 2–3 minutes.
Steam shrimp briefly
Season the shrimp and steam on high for 3–5 minutes until opaque and firm.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Steamed Shrimp Rice Rolls (Cheung Fun)?
- About 1 hour in total: 45 minutes of prep and 15 minutes of cooking.
- How many servings does this Steamed Shrimp Rice Rolls (Cheung Fun) recipe make?
- This recipe makes 18 servings as written; ingredient quantities on this page can be scaled.
- Where does this Steamed Shrimp Rice Rolls (Cheung Fun) recipe come from?
- It was shared by nuocmamafoods on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.