Dried Shrimp Spring Onion Cheung Fun 葱花蝦米腸粉
Silky, slurpable rice sheets entangled with chewy sea sweet bits of dried shrimp, accented with the sparkle that is fresh fragrant spring onions. Dressed in a light sweet and savoury sauce that just accentuates it all. Did I successfully tempt you yet, dear readers? This oh so yummilicious treat is the Dried Shrimp Spring Onion Cheung Fun 葱花蝦米腸粉.
- Prep time
- 7 min
- Cook time
- 7 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 by 7 inch shallow metal tray
- 1/4 cup rice flour, 40g
- 2 1/2 tbsp potato starch, 30g
- 1 1/4 tbsp tapioca starch, 10g
- 1/2 tsp salt
- 1 1/4 cups water, 300 ml
- 1 tsp oil
- 1/2 cup dried shrimp 蝦米, roughly chopped or whole
- 1/2 cup spring onion, sliced to rounds
- 1 1/2 tbsp oil for brushing tray and scraper
Instructions
- 1
Make the sauce: Add soy sauce, sugar and water to small pot. Cook over low heat, stirring, until the sugar is melted. Let cool.
- 2
Make the cheung fun batter: Add rice flour, potato starch, tapioca starch and salt to a mixing bowl. Whisk. Add water and mix. Lastly add the oil and mix.
- 3
Prepare the steamer: Add trivet to a pot large enough to hold steaming tray. Add tray on top of the trivet and then add water. Heat until boiling, then turn heat down to a simmer. Add 1/2 tsp oil to tray and brush to coat the plate and the sides. Note: Each cheung fun should have a clean and dry tray that is preheated in steamer before adding oil.
- 4
Steam cheung fun: Mix the batter thoroughly. You will need to do this each time as the starch settles to the bottom quite quickly. Add 3-4 tbsp of batter to the oiled tray. (3 tbsp= thinner, 4 tbsp=thicker) Use a brush to brush the batter until it completely covers the tray. Sprinkle 1/2 tbsp dried shrimp and then 1/2 tbsp spring onion evenly over the cheung fun.
- 5
Add the lid and let steam over high heat for 5-7 mins for 3 tbsp of batter and 8-10 mins for 4 tbsp of batter. Check if ready by testing with a gentle poke from a chopstick. If the chopstick goes through let cook for another minute.
- 6
Fold cheung fun: When done remove tray from heat. Starting from one edge use a well oiled scraper (I used a bread scraper) and gently scrape, lift and fold over until you reach the other side. Slice in half and lift onto serving plate. Spoon some sauce over and around. Ready to slurp! Enjoy!