Red Rice Noodle Rolls with Crispy Shrimp (Hong Mi Cheung Fun)
Red Rice Noodle Rolls with Crispy Shrimp (Hong Mi Cheung Fun)
Ingredients
For the Red Rice Noodle Batter
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1 1/2 cups water
- 1 teaspoon red yeast rice powder, (or beetroot powder)
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For the Crispy Shrimp Filling
- 12 large shrimp, peeled, deveined, tails removed
- 2 youtiao, Chinese fried dough fritters, cut into 3-inch pieces
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1 egg white
For the Sauce and Garnish
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- 1 cup broccoli florets, blanched
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the Red Rice Noodle Batter: In a large bowl, whisk together the rice flour, tapioca starch, red yeast rice powder, and salt. Gradually add the water, whisking until smooth and no lumps remain. Stir in the vegetable oil. Set aside.
⏱️ 5 min
- 2
Prepare the Crispy Shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with cornstarch, white pepper, and salt. In a separate small bowl, lightly beat the egg white. Dip each piece of shrimp into the egg white, then wrap it around a piece of youtiao. Ensure the shrimp adheres to the youtiao.
⏱️ 15 min
- 3
Steam the Crispy Shrimp: Place the shrimp-wrapped youtiao pieces in a single layer on a heatproof plate. Steam for 3-5 minutes, or until the shrimp are just cooked through and turn pink. Remove from steamer and set aside.
⏱️ 5 min
- 4
Prepare the Steamer Setup: Fill a large steamer pot with water and bring to a rolling boil. Place a steaming tray with a white, porous cloth or silicone liner inside the steamer. Lightly brush the cloth/liner with a thin layer of oil.
⏱️ 5 min
- 5
Steam the Noodle Sheets: Ladle about 1/2 cup of the red rice noodle batter onto the oiled cloth/liner. Quickly spread the batter evenly with your hand or a scraper to form a thin, uniform layer. Cover the steamer and cook for 2-3 minutes, or until the noodle sheet is translucent, reddish-purple, and shows visible bubbles on the surface.
⏱️ 3 min
- 6
Assemble the Noodle Rolls: Carefully remove the steamed noodle sheet from the steamer and transfer it to a clean, lightly oiled cutting board. Using a scraper or spatula, gently detach the noodle sheet from the cloth. Place two pieces of the crispy shrimp filling end-to-end along one edge of the noodle sheet. Carefully and tightly roll the noodle sheet around the filling.
⏱️ 5 min
- 7
Cut and Serve: Cut the rolled noodle into 3-4 pieces. Repeat steps 5 and 6 with the remaining batter and filling. Arrange the finished rolls on a serving plate.
⏱️ 10 min
- 8
Prepare the Sauce and Garnish: In a small bowl, whisk together the light soy sauce, sugar, water, and sesame oil until the sugar dissolves. Drizzle the sauce over the noodle rolls. Garnish with blanched broccoli florets and toasted sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Rice Noodle Rolls with Crispy Shrimp (Hong Mi Cheung Fun)
Ingredients
For the Red Rice Noodle Batter
- 1 cup rice flour
- 1/4 cup tapioca starch
- 1 1/2 cups water
- 1 teaspoon red yeast rice powder, (or beetroot powder)
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For the Crispy Shrimp Filling
- 12 large shrimp, peeled, deveined, tails removed
- 2 youtiao, Chinese fried dough fritters, cut into 3-inch pieces
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1 egg white
For the Sauce and Garnish
- 2 tablespoons light soy sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 1/2 teaspoon sesame oil
- 1 cup broccoli florets, blanched
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the Red Rice Noodle Batter: In a large bowl, whisk together the rice flour, tapioca starch, red yeast rice powder, and salt. Gradually add the water, whisking until smooth and no lumps remain. Stir in the vegetable oil. Set aside.
⏱️ 5 min - 2
Prepare the Crispy Shrimp: Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with cornstarch, white pepper, and salt. In a separate small bowl, lightly beat the egg white. Dip each piece of shrimp into the egg white, then wrap it around a piece of youtiao. Ensure the shrimp adheres to the youtiao.
⏱️ 15 min - 3
Steam the Crispy Shrimp: Place the shrimp-wrapped youtiao pieces in a single layer on a heatproof plate. Steam for 3-5 minutes, or until the shrimp are just cooked through and turn pink. Remove from steamer and set aside.
⏱️ 5 min - 4
Prepare the Steamer Setup: Fill a large steamer pot with water and bring to a rolling boil. Place a steaming tray with a white, porous cloth or silicone liner inside the steamer. Lightly brush the cloth/liner with a thin layer of oil.
⏱️ 5 min - 5
Steam the Noodle Sheets: Ladle about 1/2 cup of the red rice noodle batter onto the oiled cloth/liner. Quickly spread the batter evenly with your hand or a scraper to form a thin, uniform layer. Cover the steamer and cook for 2-3 minutes, or until the noodle sheet is translucent, reddish-purple, and shows visible bubbles on the surface.
⏱️ 3 min - 6
Assemble the Noodle Rolls: Carefully remove the steamed noodle sheet from the steamer and transfer it to a clean, lightly oiled cutting board. Using a scraper or spatula, gently detach the noodle sheet from the cloth. Place two pieces of the crispy shrimp filling end-to-end along one edge of the noodle sheet. Carefully and tightly roll the noodle sheet around the filling.
⏱️ 5 min - 7
Cut and Serve: Cut the rolled noodle into 3-4 pieces. Repeat steps 5 and 6 with the remaining batter and filling. Arrange the finished rolls on a serving plate.
⏱️ 10 min - 8
Prepare the Sauce and Garnish: In a small bowl, whisk together the light soy sauce, sugar, water, and sesame oil until the sugar dissolves. Drizzle the sauce over the noodle rolls. Garnish with blanched broccoli florets and toasted sesame seeds. Serve immediately.
⏱️ 2 min