This is one of my favourite breakfast. As it is difficult to get a good chee cheong fun in Exter, I decided to look around & tried all recipes that I've found & finally I managed to modify the repices to make a real smooth chee cheong fun.
- 3/4 cup of rice flour
- 1 tbsp of tapioca flour
- 1/4 tsp salt
- 1 tbsp oil
- 3/4 cup of cold water
- 1/2 cup of hot boiling water
- 1 tbsp of chopped spring onions
- 16 pieces of big prawns or
- some char siew or
- 3 tbsp of dried prawns, soaked to soften
Sauce (mix and combine well)
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 3 tbsp soy sauce
- 1-2 dash of sesame oil
- 1/2 cup of boiling hot water
In a mixing bowl, combine the rice flour, tapioca flour & salt with 3/4 cup of cold water. Stir until smooth. Add in 1 tbsp oil. Add in the hot water and the chopped spring onions.
Lightly grease 2, 7" to 8" pan. Here I used the sandwich pan. Lightly greased the pan each time it has been used. Also prepare a cold water bath by filling a second large pan with cold water
Bring the water in the skillet to a boil. Put the greased pan in the steamer to heat it through. Stir the batter and ladle 1/4 cup of the batter into the pan . Spread the batter evenly by tilting slightly. Put in the filling and cover to steam for 3 minutes or until the sheets has cooked through. Transfer the pan to the cold water bath for 1 minute. Use a spatula to loosen the sheet along one edge, then roll it up losely. Transfer the roll onto a plate. Repeat with the remaining batter, cleaning and oiling the pan each time, and replenishing the simmering water in the skillet as necessary.
Serve with some chilli oil and sauce.