Hong Kong Style Chee Cheong Fun (Steamed Rice Rolls)
Hong Kong Style Chee Cheong Fun (Steamed Rice Rolls) is my favourite dim sum. No matter the filling is barbecued pork, fresh shrimp or pure Chee Cheong Fun, it is enough to make me feel satisfied.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 60 g Rice Flour
- 60 g Rice Flour
- 25 g Wheat Starch
- 25 g Wheat Starch
- 15 g Tapioca Starch
- 15 g Tapioca Starch
- 0 .5 tsp Salt
- 0.5 tsp Salt
- 290 ml Water
- 290 ml Water
- 2 tbsp Vegetables Oil
- 2 tbsp Vegetables Oil
- 3 Shallots
- 3 Shallot s
- 20 Shrim p
- 20 Shrimp
- 1 Spring Onions
- 1 Spring Onions
- 1 tbsp Soy Sauce
- 1 tbsp Soy Sauce
- 1 tsp Oyster Sauce
- 1 tsp Oyster Sauce
- 1 tsp Sugar
- 1 tsp Sugar
- 0.5 tsp Sesame Oil
- 0 .5 tsp Sesame Oil
- 100 ml Hot Water
- 100 ml Hot Water
- 1 tsp Fish Sauce
- 1 tsp Fish Sauce
- 5 Dried Chili
- 5 Dried Chili
- 5 g Dried Shrimp
- 5 g Dried Shrimp
- 0 .5 tsp Sugar
- 0.5 tsp Sugar
- 1 tbsp Vegetable Oil
- 1 tbsp Vegetable Oil
Instructions
- 1
After clean dried shrimp and dried chili soak in warm water for 20 minutes.
- 2
Slice shallots, pour in oil then put a pinch of salt (Salt can makes it crispy) then medium-low heat fry until golden colour. Set aside for later use.
- 3
Mix rice flour, tapioca starch, wheat starch and salt together, pour in 100ml water and shallots oil and mix well until the batter absorb all the oil then rest for 30 minutes.
- 4
Squeeze out the water of dried chili and put into a food processor with dried shrimp, pound until smooth.
- 5
Sauté the chili paste until colour turns into dark red and seasoning with sugar.
- 6
Mix well soy sauce, oyster sauce, sugar, sesame oil, fish sauce and hot water. That's the sauce.
- 7
The batter after rest for 30 minutes then add in another 190ml water to dilute it and stir well.
- 8
Heat the steamer with high heat, apply a thin layer of oil on the baking tray then pour a thin layer of batter into the tray, the amount of batter is just enough to cover the four corners of the baking tray (you must stir evenly every time you want to pour the batter to prevent the batter uneven)
- 9
Cover the lid and steam with high heat about 20 seconds, then open up and put the filling and steam for another 3 minutes.
- 10
After steaming, take out the tray and roll up the Chee Cheung Fun.
- 11
Repeat this operation until the batter is finished.
- 12
Pour in the sauce and fried shallots then enjoy it with chili sauce.