Rice Noodle Rolls with Shrimp (Har Cheong Fun)
- camissonia
- Nov 4
- 1 min read
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
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Place the shelled & deveined shrimp into a bowl and sprinkle with 1 tsp. baking soda. Stir together until well-combined. Cover the shrimp with cold water, about 1" above the shrimp, then add 2 cups of ice. Set aside for at least 1 hour (up to 2 hours). This step will make the shrimp super tender.
2
Place the shrimp into a colander and rinse very well; put into a bowl and blot dry with paper towels. If the shrimp are on the large side, cut each into halves or thirds (approx. 1" sections). Add the marinade ingredients to the shrimp and stir to combine (I like to just use my hands with disposable gloves to do this). Cover and set aside in the refrigerator.
3
Mix the sauce ingredients together in a small bowl until the sugar has dissolved; set aside.
4
Carefully unroll and separate the rice noodles into sheets. Cut into approximately 7-8" x 6" rectangles.
5
Oil the bottoms of 2 heatproof medium glass casseroles or plates. After trial and error, it's easier to steam these rolls directly on the plates that you will serve them in - otherwise, removing them from the steamer usually results in a mess of broken rolls.
6
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 on each dish.
7
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 5-6 minutes, or until shrimp is just cooked through. DO NOT OVERCOOK or shrimp will be tough.
8
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.
Instructions
1 16-oz package fresh rice noodle sheets
1 lb medium shrimp shelled & deveined
1 tsp baking soda
1/2 tsp rice wine
1/2 tsp sesame oil
1 tsp water
1/4 tsp kosher salt
1/8 tsp white pepper
1/8 tsp sugar
1/2 tsp cornstarch
Shrimp Marinade
3 tbsp soy sauce
2 tbsp dark soy sauce
1 tsp oyster sauce
1 tsp sesame oil
1/3 cup water
4 tsp sugar
Sauce
Chopped cilantro
Chopped scallions
Chinese hot sweet mustard
Optional Garnishes & Sauces
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Rice Noodle Rolls with Shrimp (Har Cheong Fun)
Prep Time
20 min
Cooking Time
10 min
Rest Time
0 min
Total Time
30 min
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