Wednesday, June 8, 2011

Har Cheong Fun (Shrimp Rice Noodle Rolls)

This recipe is my take on a very common Dim Sum dish, consisting of fresh shrimp wrapped in rice noodle rolls, which are then steamed and served with a light, sweetish soy sauce. You can make the rice noodle rolls yourself if you like, but it's a tricky proposition and time consuming if you're a novice, so I just buy the rolls premade from the 99 Ranch Market (most Asian markets will stock this in the same section where they have their other rice noodle products). Just make sure you buy the sheets of rice noodles, not the cut noodles themselves. 


1 16-oz. package of rice noodle sheets (DO NOT REFRIGERATE! Best to make these the same day you buy them, or else they'll start drying out and break into pieces as you try to handle them)


1 lb. medium shrimp, shelled and deveined (first prepped according to this technique: http://thegrubfiles.blogspot.com/2015/01/how-to-make-your-shrimp-bouncy-by-bee.html)

1/8 tsp. white pepper
1/8 tsp. sugar
1/4 tsp. salt
1/2 tsp. sesame oil


Sauce:
1 cup light soy sauce
1/4 cup water
1 tbsp. sesame oil
3 tbsp. sugar


Garnish:
Toasted white sesame seeds
Fresh cilantro, chopped


Chinese sweet mustard
Your fav Asian chili sauce


1. Carefully unroll and separate the rice noodles into sheets. Cut into approximately 7-8" x 6" rectangles.


2. If shrimp is large, cut into halves or thirds (approx. 1" sections). Marinate in white pepper, sugar, salt, and sesame oil for at least 15 minutes (cover and refrigerate if marinating longer, until ready to use). 


3. Oil the bottom and sides of 2 heatproof medium glass casseroles.


4. Line a single row of shrimp down the middle of each rice noodle sheet and roll the sheet over to make a roll (make sense?). Place 3-4 rolls in a single layer in each casserole dish. 


5. Heat a generous amount of water in a large wok or pot for steaming (I use a double decker Chinese stainless steel steamer). Once water is boiling, place the casserole dishes with the shrimp rolls in the steamer and steam over high heat for about 5-10 minutes, or until shrimp is just cooked through. DO NOT OVERCOOK or shrimp will be tough. 


6. In the meantime, prepare the sauce by mixing together light soy, water, sesame oil & sugar. 


7. Remove shrimp rolls to serving plate and pour soy sauce mixture over the rolls. Garnish with cilantro and serve with Chinese sweet mustard and the Chinese or Asian chili sauce of your choice on the side. 


Shell and devein 1 lb. of shrimp. If the shrimp are on the large side, cut into 1" sections.

Marinate shrimp in white pepper, sugar, salt, and sesame oil. 

Sesame oil, light soy sauce & sugar for the sauce.

Here's the sauce.

Rice 'Noodle' ('cause it's really one large sheet of noodle, I guess)

Put a row of the marinated shrimp along the rice noodle square (think, spring roll), then roll the roll over. Sheesh, a whole lot of rolling going on...

Place rolls onto oiled glass casserole dishes.

  Steam over high heat 5-10 minutes, or until shrimp are just done (DO NOT OVERCOOK).

Voila!

Pour the sweet soy-sesame oil sauce over the shrimp rolls, and serve with Chinese mustard & chili sauce on the side. 

4 comments:

  1. thanks for posting this recipe! my husband and i love this dish when we go to get dim sum. it's great to know we can make it practically anytime we want! :)

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    Replies
    1. You're welcome! I used to be so intimidated by dim sum recipes, that is, until I actually ventured to make some of them. Most are, surprisingly, quite simple and straightforward.

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  2. Where can i buy the rice n0odle sheet?

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