>> title: Cheung Fun
>> category: Dumplings & Rolls
>> tags: rice, shrimp, chinese, steamed, rice noodles
>> counters: Dim Sum Counter
>> aka: cheong fun, chee cheong fun, chang fen, 腸粉, rice noodle roll, rice crepe roll, shrimp rice roll
>> servings: 4
>> time: 1 hr 15 min

>> step: whisk to a thin batter, rest 30 min
Whisk @rice flour{1%cup}(140 g), @wheat starch{2%Tbs}(20 g), @tapioca starch{2%Tbs}(20 g) and @fine salt{1/2%tsp} into @water{2%cups}(475 mL) with @peanut oil{1%Tbs} until not a lump is left, then ~rest{30%min}.

>> step: simmer the sweetened soy 5 min
Simmer @light soy sauce{3%Tbs}, @dark soy sauce{1%tsp}, @rock sugar{1%Tbs}, @water{3%Tbs} and @fresh ginger{2%slices}(coin-sized) in a #saucepan{} for ~simmer{5%min}, until the sugar has gone.

>> step: steam a thin sheet 4 min, scatter the shrimp on, roll it hot
Steam a thin film of @&(~2)batter{} — stir it again first — on an oiled #sheet pan{} in a wide #steamer{} with @raw shrimp{8%oz}(225 g; peeled and split lengthwise) over it, ~steam{4%min}, then roll it hot.

>> step: pour the soy over, brush with sesame oil
Pour @&(~2)sweetened soy{} over @&(~1)rolls{} cut into lengths, and brush them with @toasted sesame oil{1%tsp}.