Har Chern Fun Recipe

Make batter

In a large mixing bowl, whisk together rice flour, all-purpose flour, tapioca starch, cornstarch, salt, and sugar until evenly combined.

Slowly whisk in 2 cups water until smooth and free of lumps. The batter should be thin and pourable — about the consistency of heavy cream. Strain the batter through a fine-mesh sieve into another bowl if needed to remove any remaining lumps.

Stir in 2 teaspoons vegetable oil. Let the batter rest at room temperature for 20–30 minutes to hydrate the flours and yield a more elastic crepe.

Prepare shrimp

Pat the shrimp dry with paper towels. Chop into small, roughly 1/4–1/2-inch pieces so they cook quickly and are easy to fold into the crepe.

In a medium bowl, combine chopped shrimp, chopped green onions (reserve a little green onion for garnish if desired), minced garlic, minced ginger, 1 teaspoon light soy sauce, 1 teaspoon sesame oil, 1 teaspoon white pepper, 1 teaspoon cornstarch, and 1 teaspoon salt. Mix until the cornstarch and seasonings lightly coat the shrimp.

Cook filling

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high heat. When hot, add the shrimp mixture and spread into an even layer. Sauté for 1–2 minutes, stirring once or twice, until shrimp turns pink and is just cooked through. Remove from heat immediately (shrimp will continue to cook slightly) and transfer to a plate. Taste and adjust seasoning — add a pinch more salt or a drop more soy if needed. Keep warm.

Preheat pan

Use a 9–10 inch nonstick skillet or crepe pan. Place over medium heat and lightly brush with a thin film of vegetable oil (use some of the oil reserved for pan). The pan should be hot but not smoking.

Stir the rested batter thoroughly (it may separate slightly). Pour or ladle about 1/3 cup batter into the center of the pan, immediately tilt and swirl the pan so the batter spreads into a thin, even round about 8–9 inches in diameter. If batter is too thick to spread easily, add 1–2 tablespoons water and mix.

Cover the pan with a tight-fitting lid and cook the crepe for 1–2 minutes until the surface is opaque and set. The underside should be lightly golden. Do not flip the crepe — these rice crepes are typically steamed on top and cooked through without flipping to maintain their delicate texture.

Quickly spoon about 2 tablespoons of the cooked shrimp filling into the middle of the crepe. Fold the crepe over the filling in half or roll gently to enclose the shrimp (for Har Chern Fun style, fold into a loose roll or envelope). Transfer to a serving plate seam-side down. Repeat with remaining batter and filling to make 6 crepes.

Prepare soy drizzle

In a small bowl combine 3 tablespoons light soy sauce, 1 teaspoon dark soy sauce (optional for color), 1 tablespoon water, and 1 teaspoon sugar. Stir until sugar dissolves. Taste and adjust — sauce should be savory with a touch of sweetness. If you like heat, stir in 1 teaspoon chili oil or a few slices of fresh chili.

When crepes are plated, lightly drizzle each crepe with the soy mixture (about 1/2 tablespoon per crepe) or serve sauce on the side for dipping.

Garnish with reserved chopped green onions, fresh cilantro leaves and/or a sprinkle of fried shallots or toasted sesame seeds for texture and aroma.