Servings: 4 servings
Calories: 198kcal
Ingredients
- 6 large eggs
- 1 tbsp water
- 200 g raw shrimp peeled and roughly chopped
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 2 scallions finely sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil for the sauce
- 1 tsp allulose or preferred keto sweetener
Instructions
- Whisk eggs with water until smooth. Pour a thin layer into a lightly oiled pan and cook over low heat until just set, without browning, to form a thin sheet. Repeat to make 4 sheets.
- Toss the chopped shrimp with sesame oil and white pepper.
- Lay a spoonful of shrimp along one edge of each egg sheet and roll up snugly into a log.
- Arrange the rolls seam-side down on a steaming plate and steam for 6-8 minutes until the shrimp is cooked through.
- Whisk together soy sauce, sesame oil, and allulose for the sauce.
- Slice the rolls into short lengths, drizzle with the sauce, and scatter with scallions.
Notes
Chef's Tip: Cook the egg sheets low and slow - any browning will make them tear instead of rolling smoothly. Keto Swaps: a thin egg sheet replaces the traditional rice flour batter, keeping the same silky roll-up texture with almost no carbs.
Nutrition
Calories: 198kcal | Protein: 17g | Fat: 13g
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About This Dish
Cheung fun is the silky, almost translucent rice-roll you see steaming in the window of every Cantonese dim sum shop, rolled around a simple filling and finished with a sweet-savory soy drizzle.
A thin egg sheet takes the place of the rice flour batter here, keeping the same soft roll-up texture with almost no carbs.