Low Carb Shrimp Chee Cheong Fun
Discover a fresh twist on a classic dish with this Low Carb Shrimp Chee Cheong Fun! Perfect for those seeking a healthier alternative to traditional rice noodle rolls, this recipe uses a delicate, gluten-free batter made from egg whites, coconut flour, and almond milk to create soft, paper-thin wraps. Juicy, seasoned shrimp provide a burst of savory flavor, while a drizzle of soy sauce and a sprinkling of chopped scallions add the perfect finishing touch. With only 20 minutes of prep time and 25 minutes of cooking, this light, low-carb version of a dim sum favorite is an irresistible choice for brunch, lunch, or even a guilt-free snack. Ideal for keto-friendly or gluten-free diets, this dish is sure to impress and delight!
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Ingredients
- 300 grams Shrimp
- 4 large Egg whites
- 2 tablespoons Coconut flour
- 180 milliliters Almond milk
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 teaspoon Sesame oil
- 2 tablespoons Soy sauce
- 2 tablespoons Chopped scallions
Directions
Step 1
Peel and devein the shrimp, then chop them into small pieces.
Step 2
In a mixing bowl, combine the chopped shrimp with a pinch of salt, white pepper, and the sesame oil. Mix well and set aside.
Step 3
In a separate bowl, whisk together the egg whites and almond milk until smooth.
Step 4
Gradually sift in the coconut flour, whisking continuously to prevent lumps.
Step 5
Add the remaining salt and white pepper to the batter and mix until just combined. The batter should have a thin, smooth consistency.
Step 6
Heat a non-stick pan over medium heat. Once hot, lightly grease it with a bit of oil using a paper towel.
Step 7
Pour a small amount of the batter into the pan, tilting it to evenly spread a thin layer. Allow the batter to cook for 1-2 minutes until it sets and turns slightly opaque.
Step 8
Evenly sprinkle some chopped shrimp over the surface and cover with a lid for another 1-2 minutes until the shrimp are cooked through and the noodle sheet is firm.
Step 9
Gently roll the noodle sheet into a cylinder using a spatula, starting from the edge closest to you.
Step 10
Transfer the roll to a cutting board and cut into 2-inch segments.
Step 11
Repeat the process with the remaining batter and shrimp.
Step 12
For the serving sauce, mix soy sauce with a bit of water to taste and sprinkle chopped scallions on top.
Step 13
Arrange the shrimp rolls on a serving plate and drizzle with the soy sauce mixture before serving.
Nutrition Facts
| Serving size | (695.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 797.9 |
| Total Fat 38.6g | 0% |
| Saturated Fat 8.1g | 0% |
| Polyunsaturated Fat 13.5g | |
| Cholesterol 420mg | 0% |
| Sodium 3717.1mg | 0% |
| Total Carbohydrate 44.3g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 15.8g | |
| Protein 67.7g | 0% |
| Vitamin D 71.4IU | 0% |
| Calcium 523.2mg | 0% |
| Iron 3.7mg | 0% |
| Potassium 918.9mg | 0% |
Source of Calories