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Cheung Fun Prawn Rolls

Cheung Fun Prawn Rolls

Silky steamed rice-roll dim sum, reworked with a thin egg sheet in place of rice batter, filled with shrimp and finished with soy-sesame sauce.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: Cantonese, Dim Sum, Shrimp
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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