Steamed Shrimp Cheung Fun with Sweet Soy

What you need

• 100 g (3 1/2 oz) rice flour, not glutinous
• 25 g (1 oz) cornstarch
• 320 ml (1 1/3 cups) water, for the batter
• 1 tbsp neutral oil, plus extra for the tray
• 1/4 tsp salt
• 200 g (7 oz) raw shrimp, peeled, deveined and cut in half lengthwise
• 1/4 tsp white pepper
• 3 scallions, finely sliced
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp sugar
• 4 tbsp hot water, for the sauce

Method

Restated from the original video

1. 1

   Whisk the rice flour, cornstarch, water, oil and salt into a smooth thin batter and leave it to rest for 20 min.

2. 2

   Toss the shrimp with the white pepper and a pinch of salt.

3. 3

   Stir the light soy sauce, dark soy sauce, sugar and hot water in a small saucepan over low heat until the sugar dissolves, 1-2 min. Set the sauce aside.

4. 4

   Set up a steamer or a wok with a rack and bring the water to a hard boil.

5. 5

   Brush a flat metal tray or a 20-23 cm (8-9 in) cake tin that fits the steamer with oil and heat it in the steamer for 1 min.

6. 6

   Stir the batter well, since the flour settles, then pour in just enough to coat the base thinly, about 70 ml (1/4 cup). Tilt to spread it evenly.

7. 7

   Scatter a few pieces of shrimp and some scallions over the batter.

8. 8

   Cover and steam on high until the sheet turns glossy and translucent with bubbles, and the shrimp are pink and opaque all through, 3-4 min.

9. 9

   Lift out the tray and let it cool for 30 seconds. Use an oiled scraper or spatula to roll the sheet up from one side into a loose roll.

10. 10

    Move the roll to a plate and repeat with the remaining batter, shrimp and scallions, oiling the tray each time.

11. 11

    Cut the rolls into pieces, spoon the warm sauce over and serve straight away.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.