Cheung Fun with Prawns
A delicious and authentic noodles and dumplings recipe for Cheung Fun with Prawns, prepared with traditional seasonings and techniques.
Ingredients
- • 1 cup rice flour
- • 1/2 cup wheat starch
- • 1/2 teaspoon salt
- • 3 cups water
- • 1/2 lb prawns (peeled and deveined)
- • 2 spring onions (sliced (greens only))
- • 1/2 tablespoon cornflour
- • 1/2 tablespoon water
- • 1/4 teaspoon salt
- • 1/4 teaspoon sugar
- • 1/4 teaspoon toasted sesame oil
- • Pinch of white pepper
- • 1 teaspoon vegetable oil
- • 2 spring onions (sliced into 2” (5-cm) pieces (white part only))
- • 2 garlic cloves
- • 5 tablespoons water
- • 2 tablespoons light soy sauce
- • 1 tablespoon dark soy sauce
- • 2 tablespoons sugar
- • 1 tablespoon oyster sauce
- • 2 dried shiitake mushrooms
- • Pinch of white paper
- • Large wok ((or large deep frying pan with cover))
- • Stainless steel tray (that can fit into your wok or frying pan)
- • Steaming rack
- • Bench scraper
- • Brush
Preparation Steps
To make the batter: Combine the rice flour, wheat starch and salt in a large bowl. Mix with a whisk. Pour in the water. Mix until the flour is fully incorporated. Let the flour hydrate while preparing the rest of the ingredients.
To make the filling: Slice the prawns across the centre lengthwise in half, then slice across vertically into 2/3” (1.5 cm) pieces. (*Footnote 1) Transfer the prawns into a medium bowl, add the spring onions greens, cornflour, water, salt, sugar, sesame oil and white pepper. Mix well and set aside to marinate.
To make the sauce: Heat the oil over medium heat in a small pot until hot. Add the spring onions. Let cook until the surface turns lightly golden, 1 to 2 minutes. Then add the garlic. Cook for another minute, until the garlic turns golden brown. Add the water, light and dark soy sauce, sugar, oyster and shiitake mushrooms. Stir to mix. Keep cooking until the sauce is boiling and the sugar has melted. Remove the pot from the stove. Leave with the aromatics in the pot to infuse the flavour, until the sauce has fully cooled. Strain the sauce into a small bowl.