1/2cupchopped shrimp , either dried shrimp or fresh shrimp
1/3cupchopped green onion
Sauce
1/2tbsp.oyster sauce
1/2tbsp.dark soy sauce
2tbsp.light soy sauce
2tbsp.water
1tsp.rock sugar
1/2tbsp.sesame oil
Garnishing
Chopped spring onion
Toasted white sesame
Sha Cha sauce or fried shallots
Instructions
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.
To make the sauce
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
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.)
Notes
The Nutrition Facts is based on each single Cheung Fun.