Shrimp Cheung Fun Rice Rolls Food

SHRIMP CHEUNG FUN (RICE ROLLS)

Steps:

• Rice rolls:
• Sift the rice flour, tapioca starch, wheat starch, potato starch, and salt into a large bowl. Mix in the lukewarm water, stirring until a consistency of very thin glue is reached.
• When ready to cook, mix again until there are no clumps. Using a brush, generously oil a rimmed eighth sheet pan. Using a ladle, pour just as much batter in the pan as needed to form a thin, even layer. (The thinner you can keep your roll, the better.) Put 3 medium to large or 6 small shrimp onto each roll, placing them 1 inch from one narrow edge.
• Set up a 12-inch steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil.
• Place the sheet pan in the steamer, cover, and steam for 6 minutes, or until you see bubbles on top of the mixture. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• Carefully remove the sheet pan from the steamer and set on a work surface (it will be hot, so be prudent). Let cool for a minute or so. Then, using a bench scraper, start rolling the rice roll from the top of the pan away from you until folded into a loose roll. Cut in half widthwise.
• Brush the pan with oil again and repeat until you've used up all the batter.
• When ready to serve, briefly re-steam the rolls for 1 to 2 minutes until hot.
• Sweet dipping sauce:
• Heat a small saucepan to medium-low heat and add all ingredients. Stir until sugar and chicken powder are dissolved. Spoon atop rice rolls.

BACON, DRIED SHRIMP & SPRING ONION CHEE CHEONG FUN ROLLS

Steps:

• Sift the rice flour into a bowl, then the wheat starch and tapioca starch. Add the salt and mix well. Pour in 250ml cold water and mix well to combine and create a watery, floury, opaque liquid (a consistency like very thin batter). Add the groundnut oil. Set aside.
• In a small frying pan, fry the bacon lardons pieces until crispy, then remove and drain on kitchen paper. Set the unwashed pan aside for later.
• Re-whisk the batter, then add one ladleful into a heatproof square glass dish (25cm x 25cm, internal area size 19cm x 19cm, ensuring it fits inside a wok or steamer). Sprinkle over the bacon bits, the dried shrimps and spring onions - not too much or you will weaken the rice roll. Put on a steam rack set over a wok full of water, making sure the dish is set straight. Put on a lid and steam on a high heat for 7 mins. Take off the lid and remove the dish (be careful as it will be very hot) and set on a cold-water tray bath to cool and set the rice noodle roll. As it cools and sets, use another shallow heatproof dish (the same size as the first to ensure equal sized rolls), repeat the process and set to steam for 7 mins. You should finish with five rolls.
• Use a spatula to loosen the sides of a cooled cheung fun, then start to roll in onto itself into a long rectangle. Set aside on a heatproof dish. Top up the steamer as necessary.
• Stack the rolls onto a heatproof plate, then put onto a steamer rack in a wok and steam, covered, for 2 mins to warm through.
• Heat the pan with reserved fat from the bacon and put on the heat. Add 4 tbsp water, the light soy, sesame oil and sugar, and cook for 1 min, then strain into a small heatproof bowl.
• Mix the sriracha sauce and oyster sauce for dipping. Remove the rolls from the steamer and pour over the seasoned soy liquid. Serve immediately with the dipping sauce.