Saturday, December 5, 2009Chee Cheong Fan with Prawn at 6:57 AM
Another recipe from www.bakingmum.blogspot.com. I am her follower!
150g rice flour
1½ tablespoon wheat starch flour
2 tablespoon corn flour
1 tablespoon oil
2 cups water
½ teaspoon salt
15 pieces of prawns (remove shell and de-vein) - Optional
Char Siew (chopped) - Optional
1. For prawns, season it with ½ tsp of sesame oil, ½ tsp of light soy sauce, ¼ tsp of pepper, steam it for 5 to 10 minutes and put it aside.
2. Sift the 3 flour together.
3. Slowly add the water, mixing as you add.
4. Lastly add the oil and salt and mix thoroughly. Set batter aside for at least an hour.
5. Heat up the water in the wok and place in the greased Swiss roll pan or any aluminum tray with oil and pour the batter directly on the pan and steam for 5 minutes using big fire.
6. After steaming, using a plastic scrapper or/and the rice cooker plastic spoon to roll the Chee Cheong Fan up. If you are using ingredients like char siew or prawns, you can sprinkle it over the steamed Chee Cheong Fan and then proceed to roll it up.
7. Place in a plate brushed with a little oil. Continue with the rest of the batter.
1 tablespoon oil
2 tablespoon sugar
a few slices of ginger (optional)
½ cup water
4 tablespoon mushroom flavored soy sauce or normal light soy sauce
½ tablespoon dark soy sauce
1. Place ginger with oil and sugar in a pot. Cook over small fire until sugar turns brown.
2. When sugar is brown, add in the rest of the ingredients. Cook over medium fire for about 5 minutes. Taste the sauce and adjust taste accordingly.
1. Must remember to cook with big fire! I realize if I use small fire, the skin end up hard and I can't even roll it.
2. For my case, I only place 3 prawns per roll as the skin get torn easily if I use 4 or more pieces of prawn.
3. The wheat starch is to make the Chee Cheong Fan softer so cannot omit it.
4. Remember to stir the mixture well. Make sure the flour is well incorporated with the water. When steaming the Chee Cheong Fan, give it a good stir before scooping it onto the steaming tray. By doing this, it should not give you a floury taste.
5. You scrape as you roll so it helps to keep the Chee Cheong Fan in one piece.
Labels: Dim Sum
Posted by RecipeMummy at 6:57 AM -
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I also love to share recipe and exchange pointers with friends. If you have any nice recipe to share with me, please kindly drop an email to email@example.com.
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