Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

If there’s one dish at the dim sum table that is the epitome of finesse, it’s shrimp cheung fun (ha cheung). It consists of just rice batter, shrimp, and a slick of oil and soy sauce. But together they form a transcendent dish, featuring a translucent, silky rice sheet encasing just-tender, perfectly steamed shrimp. This recipe is all about managing steam to deliver consistently hot, fresh ha cheung. Professional kitchens use wide dedicated steaming trays, which allow cooks to make large batches simultaneously. We’ve adapted the process for a bamboo steamer, and with a little organization and careful timing, you can have ha cheung at home, hot and ready, perfectly executed, every time.

Dim Sum-Style Shrimp Cheung Fun