Cantonese Steamed Rice Rolls (Cheung Fun) 港式混醬腸粉/鮮蝦腸粉
Cheung Fun , Cantonese steamed rice rolls are always my favourite food. Grow up in Hong Kong, you always have cheung fun for breakfast. You buy the cheung fun in a street food stall, or hawker stall, mix with sesame sauce, hoisin sauce and spicy sauce. They are sooooo delicious! Or you can find it in Chinese restaurant when you have Dim Sum, steamed rice rolls with BBQ pork, prawns, or beef inside. They are so delicious too.
It is very easy to make it at home, what you need is lot of patience. try and practise more and you will get it. Hope you enjoy it!
小時候經常吃混醬腸粉做早餐，超多甜醬，再加魚蛋和燒賣。港式腸粉永遠是我回港必吃的！又或是酒樓的蒸腸粉，叉燒腸、牛肉腸、鮮蝦腸我都超喜歡。
在英國中超簡中都會買到腸粉，但其實自己做也非常簡單。只是需要一點耐性，一直蒸蒸蒸！多做幾次就會做得更好，希望你們都喜歡！
Prepare the prawns, season with salt and pepper, set aside.
Mix all the ingredients in a bowl. Brush some oil in a tray, then pour a ladle of mixture in evenly. Steamed under high heat for about 2-3 minutes, when you see there are bubbles on top, that means ok.
For the prawn rice roll, place 2 to 3 prawns on the rice roll, then roll it. And steam for 3 more minutes.
For the Hong Kong-style ones, just roll the rice roll, then cut into small pieces. Drizzle with some Hoisin sauce, sesame sauce and sesame seeds! Enjoy !
將鮮蝦去殼去腸，用少許鹽和白胡椒粉調味，備用.
將所有材料放入碗內拌勻. 在蒸盤上塗上一層菜油，倒入一層薄薄的粉漿。用大火蒸2 -3 分鐘，看見表面有氣泡即可
鮮蝦腸粉：在粉皮上放兩至三隻蝦，然後捲起，再用大火蒸三分鐘
混醬腸粉：一邊用膠刮刀，一邊用手將蒸好的粉皮捲成條狀，然後切件.淋上醬油、麻醬和甜醬(海鮮醬)享用！
- 120 g Rice Flour
- 10 g Wheat Starch
- 15 g Corn Starch
- 500 ml Water
- 10 ml Vegetable Oil
- Prawn
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Prepare the prawns, season with salt and pepper, set aside.
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Mix all the ingredients in a bowl. Brush some oil in a tray, then pour a ladle of mixture in evenly. Steamed under high heat for about 2-3 minutes, when you see there are bubbles on top, that means ok.
-
For the prawn rice roll, place 2 to 3 prawns on the rice roll, then roll it. And steam for 3 more minutes.
-
For the Hong Kong-style ones, just roll the rice roll, then cut into small pieces. Drizzle with some Hoisin sauce, sesame sauce and sesame seeds! Enjoy !
Based on 5 Review(s)My New Cookbook
