You can now enjoy handmade, piping hot Char Siew Chee Cheong Fun from scratch with Chef Julie’s recipe!
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 20 mins Cook : 10 mins Ready in : 30 mins Serves : 2-4 Servings
INGREDIENTS
- Group 1
- 160g Rice Flour
- 2 tbsp Tapioca Flour
- 1 tbsp Wheat Starch (Tang Mien Fen)
- 900g Water
- 1 tbsp Shallot Oil/ Sesame Oil
- 1 tsp Salt
- Filling (Mixed Together)
- 150g Char Siew (diced)/ Prawns (1/2)
- 1 tsp Corn Flour
- Pinch of Pepper
- ½ tsp Sesame Oil
- 1 stalk of Parsley
- Gravy Sauce (Stir together)
- 80ml Light Soya Sauce
- 120ml Boiling Water
- 1 tbsp Sugar
- ½ tsp Chicken/ Dashi Granules
DIRECTIONS
- Mix Group 1 ingredients and strain through a sieve.
- Prepare a steamer. Place a white wet cloth onto a rectangle tray (preferably with holes).
- Pour in a ladle of batter to form a thin layer on the cloth.
- Sprinkle some char siew / prawns onto it. Steam with high heat for 3-5 minutes.
- Brush a little oil on clean table top / flat tray. Removethe cloth and invert the cooked chee cheong fun sheet on it. Roll up carefully using a scrapper.
- Place on serving plate and pour gravy over it. Sprinkle with shallot crisps and chopped spring onions. Serve immediately.