Cheung Fun (Steamed Rice Noodles

• Seafood

  • 1/2 cup Shrimp

• Produce

  • 1/3 cup Green onion
  • 1 Sha cha sauce or fried shallots
  • 1 Spring onion

• Condiments

  • 1/2 tbsp Oyster sauce
  • 1/2 tbsp Soy sauce, dark
  • 2 tbsp Soy sauce, light

• Pasta & Grains

  • 1/3 cup Wheat starch

• Baking & Spices

  • 1/3 cup Corn starch
  • 1 cup Rice flour
  • 1 tsp Rock sugar
  • 1 tiny pinch Salt
  • 1 Sesame, Toasted white

• Oils & Vinegars

  • 1/2 tbsp Sesame oil
  • 1 tbsp Vegetable oil

• Liquids

  • 529 1/2 ml Water

Found on chinasichuanfood.com

Description

Ingredients

• 1 cup rice flour (110g)
• ⅓ cup corn starch (40g)
• ⅓ cup+1 tbsp. wheat starch (50g)
• 500ml water
• a tiny pinch of salt
• 1 tbsp. vegetable oil
• ½ cup chopped shrimp (either dried shrimp or fresh shrimp)
• ⅓ cup chopped green onion
• ½ tbsp. oyster sauce
• ½ tbsp. dark soy sauce
• 2 tbsp. light soy sauce
• 2 tbsp. water
• 1 tsp. rock sugar
• ½ tbsp. sesame oil
• Chopped spring onion
• Toasted white sesame
• Sha Cha sauce or fried shallots

Directions

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.)