Prawn Cheong Fun

Another traditional dim sum, Prawn cheong fun is a must order dim sum when we visit dim sum restaurant. Been making this cheong fun on every Saturday. They can have it how much as they like.

Adapted from : Soul Recipe

Batter

150 gm rice flour
1½ Tablespoon Wheat starch flour or Tapioca flour
2 Tablespoon Corn flour
1 Tablespoon Oil
450 ml Water
1/2 teaspoon salt (I'm used 1/4 teaspoon)

20 pieces peeled, cooked prawn (cut to halve)

Some dry fried onions

(can substitute with any other ingredient like dried shrimp, BBQ pork(char siew) or yau tiew.)

* I'm used half the ingredient to make 10 rolls of cheong fun 

*Can use round or rectangular pan but must be non stick. I'm used 2 prepared pan to quicker the process.

Sauce from monsterandsharkkitchen

2 tablespoon soy sauce
1 tablespoon of vegetable oil

2 tablespoon water

1 tablespoon sugar

1 teaspoon sesame oil

Method for batter:

1. Mix the rice flour, wheat starch and corn flour together.
2. Add water slowly and stir continuously.
3. Add the oil and salt and mix thoroughly.
4. Set mixture aside for at least an hour.
5. Prepare your steamer. Place an oiled pan or plate onto the steam tray.
6. When the water is boiling, ladle and spread a thin layer of batter(just to cover the pan) onto the preheated & oiled non stick pan or plate. Steam for about 3 minutes or until set.
7. Remove the pan or plate from the steamer, let cold down for 1 minute and use a flat spatula to loose the rice sheet from pan and place the cooked prawns.
8. Roll up and transfer to a oiled plate.
9. Cut and sprinkle with dried fried onions 
10. Serve with your favorite sauce.

Method for sauce:

1. Just heat the ingredients together on a small pan or wok on low heat.