FAST Shrimp Cheung Fun Recipe READY in 10 Minutes!

Making the wrapper of shrimp chow fun usually takes a while, so is it possible to make everything in just 10 minutes? I take on the challenge of making the quickest and tastiest shrimp chow fun. What will happen? Let's find out. Add the deep-ended shrimp, salt, white pepper, and sesame oil. Mix well. Now let's take a look at how shrimp chow fun is normally made. The chow fun wrapper is usually made with rice flour, tapioca starch, wheat starch, and water. Then it is steamed and wrapped with steamed shrimp. Instead of making everything from scratch, today we'll be using rice paper. Many people online use a single sheet of rice paper to make chow fun, but the texture doesn't quite resemble traditional chow fun. However, if you stack 2 sheets of rice paper together, now the texture is surprisingly close to authentic chow fun. Dip 2 sheets of rice paper in water. Place them overlapping each other. Add 3 pieces of shrimp in the center. Roll up the rice paper. Brush a thin layer of oil all over the chow fun. Do the same with the rest. So what does the word chow fun mean? It translates to intestine noodles in Chinese. This may sound odd, but it refers to the appearance, the long, rolled shape of chow fun. Looks a bit like intestines. In a bowl, add the hot water. Pour in the soy sauce. Dark soy sauce. Oyster sauce. And sesame oil. Mix well. In a large steamer over high heat, bring water to a boil. Place the shrimp chow fun inside. Cover the lid and steam for about 3 minutes, until the shrimp turns pink and is completely cooked through. Remove. We made shrimp chow fun in just 10 minutes. It's so quick and easy. The texture is also super similar to the authentic chow fun. What do you think about the recipe? Please let me know in the comment below.