Shrimp Rice Noodle Roll

After completing this Shrimp Rice Noodle Roll recipe, or xiā cháng fěn in Mandarin (虾肠粉), I feel like I just finished a triathlon lasting many years, except all the pedaling (with whisks), running (around the stove), and swimming took place right here in our kitchen.    

After a long process of recipe testing, I am pleased to share my Shrimp Rice Noodle Roll recipe, which I have been working on for the past three years.   

We wish you could have been in our kitchen to witness the drama and excitement. Now I feel like a heavy weight has been lifted, and I even took two days off from blogging as a reward for myself.  

Shrimp Rice Noodle Rolls, also known as "ha cheung" in Cantonese, are a dim sum classic made of light rice noodles, or cheung fun,  

wrapped around plump shrimp (either whole or pureed) and slathered in a sweet soy sauce.  

It's usually a hit in dim sum restaurants, and I'm delighted to have cracked the code on a recipe for home cooks.  

Pre-cooking the shrimp before adding them to the rice roll was essential, as the rice batter is so thin that the rice noodle must be cooked before the shrimp can be placed on top.  

I tried this recipe several times, steaming the rice noodles straight in a pan, which produced a harsh finish.   

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