Cheung Fun (Steamed Rice Noodles) #dinner #chinesefood

Cheung fun (Cantonese steamed rice noodles) is one of my preferred breakfast dishes. You may discover heaps of sub-adaptations in the event that you visit Guangdong area. With comparable strategies, individuals utilize diverse flour blend and water apportion to modify the thickness, transparence and flexibility of Cheung fun.

The most secretarial piece of a well known Cheung fun eatery is the sauce. Albeit essentially soy sauce, sugar, water and shellfish sauce are utilized in the sauce, eateries for the most part add their favored fixings to make extraordinary flavors. For instance, a portion of the nearby eateries utilize singed garlic and starch to make a garlicky thick sauce while others may offer a cleaner one.

It is truly not hard to make Cheung fun at home, however it is very difficult to accomplish a similar thickness as offered in eateries due to the supplies and aptitudes. Anyway custom made adaptation yield extraordinary outcomes as well.

Also Try Our Recipe : CLASSIC CHICKEN SCHNITZEL

Ingredients
Batter

• 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

Filling

• 1/2 cup chopped shrimp , either dried shrimp or fresh shrimp
• 1/3 cup chopped green onion

Sauce

• 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

Garnishing

• 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. In a saucepan, add all the ingredients expect sesame oil and heat to boil. Then turn down the heat and let it simmer for 3-5 minutes. Add sesame oil and ransfer out to cool down.

Serving

1. Garnish toasted white sesame seeds and chopped green onions. Drizzle the sauce and top with sha cha sauce (totally optional, but I recommend you trying it.)

For more detail : bit.ly/2uesw9R

Read More Our Recipe : Two Ingredient Strawberry Fudge