CHEE CHEONG FUN / STEAMED RICE ROLLS (8-10 rolls

• Seafood

  • 16 Prawns

• Produce

  • 1 Shallots, Fried
  • 2 stalks Spring onion

• Condiments

  • 1 cup Soy sauce, light
  • 1 Stir until sugar dissolves or you can briefly heat the mixture up to melt the sugar. i love the simple combination of this sauce

• Baking & Spices

  • 1 tbsp Corn starch
  • 1 cup Rice flour
  • 1/4 tsp Salt
  • 1 Sesame seeds, white
  • 3 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Canola/vegetable oil
  • 1 tbsp Sesame oil

• Liquids

  • 2 cups Water

Found on whattocooktoday.com

Description

Directions

• Mix all the ingredients for the batter. Stir until it is well-mixed and no lumps
• Prepare a steamer (big enough to harbour an 8 inches tray). Prepare 2 of the 8 inches trays. Brush with some oil or use cooking spray
• Laddle about 1/4 cup (25 ml) of the flour mixture onto the tray and swirl around to cover the entire tray. Cover with lid for 2-3 minutes. The flour mixture will turn white and slightly transclucent. Make sure the heat is high enough. If it’s not hot enough, the flour mixture will not congeal and it will taste starchy
• Repeat this process with another tray and while another one is steaming, you can roll this one that is ready. Make sure you stir the flour mixture EVERY TIME before you laddle it to the tray. The flour mixture tends to settle at the bottom after a while
• Garnish with sesame seeds fried shallot crisp and douse with the sauce