Cheung Fun
Classic Cheung Fun and Prawn Cheung Fun
Classic Cheung Fun
Ingredients
120g rice flour
50g of wheat starch
40g of cornflour/starch
½ tsp salt
1 tbsp vegetable oil
100ml Boiling water
Approx. 250ml Lukewarm water
1 ½ tbsp peanut butter
6 tbsp of boiling water
1 ½ tbsp of light soy sauce
2 tsp sugar
2 tbsp hoisin sauce
Toasted sesame seeds
Finely sliced spring onions
Method
Begin making your peanut butter sauce. Mix 4 tbsps of boiling water into 1 ½ tbsp peanut butter
For the hoisin sauce, mix 2 tbsp of hoisin sauce with 2tbsp of boiling water, a tsp of sugar and 1 ½ tbsp of soy sauce
To make your rice noodle batter, add the rice flour, cornflour and wheat starch into a bowl and mix together
Add in 100ml of boiling water and whisk
Once thick, add 250mls of luke warm water and whisk until thin and viscous
Add tbsp of vegetable oil and whisk through
Using a cake tin, brush the bottom with oil and place in a steamer
Ladle enough of your batter on top to coat the bottom of the pan
Steam for 2-3 mins or until the noodle bubbles.
Let it cool and brush lightly with oil
Gently ease out the cooked batter and carefully roll it up
Pop it onto a lightly greased tin and repeat
When you have used all of your batter, chop the rolls into bitesize pieces and cover in your peanut and hoisin sauces.
Garnish with sliced spring onion and sesame seeds.
Prawn Cheung Fun
Ingredients
Approx 24 raw King Prawns
1 tsp Soy sauce
1 tsp Sesame Oil
1 tsp Cornflour
120g rice flour
50g of wheat starch
40g of cornflour/starch
½ tsp salt
1 tbsp oil
100ml Boiling water
Approx. 250ml Lukewarm water
Method
Marinate the prawns in a bowl with the cornflour, soy sauce and sesame oil for at least 5 minutes
Place the prawns into a steamer over hot water, making sure not to overcrowd
Place the lid on and steam for a couple of minutes until pink
To make your rice noodle batter, add the rice flour, cornflour and wheat starch into a bowl and mix together
Add in 100ml of boiling water and whisk
Once thick, add 250mls of luke warm water and whisk until thin and viscous
Add tbsp of vegetable oil and whisk through
Using a cake tin, brush the bottom with oil and place in a steamer
Ladle enough of your batter on top to coat the bottom of the pan
Steam for 2-3 mins or until the noodle bubbles.
Let it cool and brush lightly with oil
Set on a lightly greased tin and continue until you’ve used all of your prawns and noodle batter
Serve with sweet soy dipping sauce
Sweet Soy Dipping Sauce
Ingredients
3 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp sugar
3 tbsp water
Method
Make your dipping sauce by mixing the water, and light soy sauce to a pan and heat gently
Add 1 tsp of sugar and stir to dissolve, and then bring to the boil
Once it reaches a syrupy consistency, take off the heat and add a tsp of sesame oil
