Chee Cheong Fun Recipe

(Ricesheet Rolls)

250g

30g

1 teaspoon

3 cups

30g

2 tablespoons

Topping -

60g

1 tablespoon

2 tablespoons

Condiment  -

1/4 cup

2 tablespoons

2 teaspoons

1 tablespoon

Rice flour

Conrstarch

Salt

Water

Cornflour

Cooking oil

Minced dried shrimps

Cornstarch

Spring onions, chopped

Sweetened soy sauce

Sesame paste

Hoi Sin sauce

Sesame oil

• Sift the rice flour into a mixing bowl.

• Pour in the water and mix well.

• Set aside to soak for 30 minutes.

• Sift the cornstarch, cornflour and the salt in another mixing bowl.

• Blend in the oil to mix into a paste.

• Return the rice flour batter and stir thoroughly with the cornflour paste.

• Filter through a fine sieve and set aside for later use.

• Mix the chopped dried shrimps, the spring onions and the cornstarch together.

• Half-fill a ricesheet cooker with water, then bring to the boil.

• Line the ricesheet rack with a damp linen cloth.

• Pour 1 scoop of the rice flour batter on to the linen.

• Sprinkle some minced dried shrimps and chopped spring onions on top.

• over, and cook for 1-2 minutes.

• Remove the linen with the rice sheet and spread on to a greased bamboo rack with the rice sheet facing down.

• Gently pull off the linen.

• Cut the rice sheet into long strips and roll each into a cylinder, then section with a pair of scissors.

• Serve hot with the condiment.