One of my favorite chinese dishes is steamed shrimp chee cheong fun, but I only get it when I go to dim sum. The noodles are silky and there are always a variety of yummy fillings. Some fillings you can find at dim sum restaurants are mushrooms, beef and Chinese doughnuts. But I am sure you can use anything you want. I recently decided that I wanted to try to make this dish at home and was surprised to find it really easy to make at home and all you need is a microwave! That’s right a microwave.
The type of rice flour I used is the regular one. You can probably use the glutinous rice flour as well. It will give you a chewier texture. The fillings I used were, cilantro, green onion and shrimp.
In a bowl mix together rice flour, water, sesame oil, cooking oil and salt. Stir before making each noodle as the rice flour tends to settle. I used a glass loaf pan because I found this the easiest size to roll. Pour about 1/3 cup of the liquid into the bottom of the pan.
Cook for about 4 minutes on high in the microwave. Remove and allow to cool for 1-2 minutes. You will know when it is done, when you can lift the edge of the dough with a spatula. The dough should also look opaque. It took a couple tries to get the time just right. You might have to adjust the time for your microwave.
Place the shrimp, green onion and cilantro on one side of the dough. Next time I would use cooked shrimp. Gently roll the edge of the dough with a spatula and your fingers.
Continue to roll the dough over.
Place the rolls onto a plate. Lightly oil each roll to prevent sticking. When they are all done, you can store in the fridge. Steam the noodles for about 10 minutes to heat them up before you eat them. Serve them with soy sauce or hoisin sauce.
Chee Cheong Fun Recipe
http://www.notquitenigella.com/2009/06/05/chee-chong-fun-nqns-mums-recipe/
- 2 1/2 cups rice flour
- 5 cups water
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil
- 1/4 teaspoon fine salt
Filling
- shrimp
- green onion
- cilantro
In a bowl mix together rice flour, water, sesame oil, cooking oil and salt. Make sure you stir before making each noodle as the rice flour settles easily. I found that a glass loaf pan worked best for me but you can use any microwavable container. Pour about 1/3 cup of the liquid into the bottom of the loaf pan. Microwave on high for about 4 minutes. When the noodles look firm and opaque, add filling and roll the dough using a spatula. Place rolls onto a plate. Just before eating, steam rolls for about 10 minutes to warm through. Serve with soy sauce or hoisin sauce.
Check out more easy recipes: https://eatitnoworeatitlater.com/recipe-list/
EAT it NOW or EAT it LATER 