Chee Cheong Fun

This is one of my favourite breakfast. As it is difficult to get a good chee cheong fun in Exeter, I decided to look around & tried all recipes that I've found & finally I managed to modify the recipes to make a real smooth chee cheong fun.

Ingredients:

• 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

Fillings:

• 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

Method:

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 loosely. 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.