Cheung Fun (Steamed Rice Noodles)
Cantonese steamed rice rolls -- cheung fun
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup rice flour ( , 110g)
- 1/3 cup corn starch ( , 40g)
- 50 g wheat starch
- 500 ml water
- a tiny pinch of salt
- 1 tbsp. vegetable oil
- 1/2 cup chopped shrimp ( , either dried shrimp or fresh shrimp)
- 1/3 cup chopped green onion
- 1/2 tbsp. oyster sauce
- 1/2 tbsp. dark soy sauce
- 2 tbsp. light soy sauce
- 2 tbsp. water
- 1 tsp. rock sugar
- 1/2 tbsp. sesame oil
- Chopped spring onion
- Toasted white sesame
- Sha Cha sauce or fried shallots
Instructions
- 1
In a large bowl, mix rice flour, cornstarch, wheat starch, salt oil and water. Stir well to make sure the batter is well mixed. Set aside for 10 minutes.
- 2
Prepare a rectangle or square pan and a large wok that can hold the pan. Bring enough water to a boiling and then place your pan in.
- 3
In a small bowl, pour a small amount of oil and then brush the steaming pan with a very very thin layer of oil and then pour the batter in. (I pour around 3 tablespoons of batter each time and it should spread to form a very thin layer at the bottom). Make it even and then steam for 1 minute until the batter firms, then sprinkle shrimp and green onions. Re-steam for 2 minutes over high fire.
- 4
Transfer out, use a knife to separate the edges from the pan firstly and then roll it up to a 2-3cm wide tube. If you prefer, you can cut the tube into one-bite size sections.
- 5
To make the sauce
- 6
Serving