Chee Cheong Fun (Rice Noodles) with dried shrimps ~ 虾米肠粉

Chee Cheong Fun or steamed Rice Noodles are a Cantonese dish and commonly served either as a snack, breakfast or as a variety of dim sum.  It's a thin crepe made with rice flour and rolled into a long noodle.  You can add filling into the rice noodle, like dried shrimps, prawns, or char siew (BBQ pork) or even with vegetables for a meatless option.  As they are flavourless, a sweetened soy sauce usually accompanies the dish.

Chee Cheong Fun (Rice Noodles) with dried shrimps  ~  虾米肠粉

Ingredients

• 100 gm rice flour
• 20 gm cornflour
• 20 gm tapioca flour
• 400 ml water
• 1/2 tsp salt
• 1 tsp oil
• 1 Tbsp dried shrimps
• Spring onions, chopped

Ingredients for sauce

• 2 tsp light soy sauce )  
• 1 tsp sesame oil        )  Mix well and bring to a light boil.
• 1 Tbsp sugar             )
• 3 Tbsp water             )

Method

1. Wash, rinse and soak the dried shrimps for about 1/2 hour.  Chop them up and lightly pan-fry.  Dish out.
2. In a mixing bowl, measure out all the three types of flour, mix well.  Add water to mix the flour, add salt and oil.  Mix till well incorporated.  Let rest for about 30 mins.
3. Heat up a pan in the steamer, for a few seconds, then lightly grease the pan.  (I used an 8 inch square pan). 
4. Give the batter a good stir, and scoop up some batter and lightly pour onto the greased and heated pan.  Shake the pan a bit to let the batter cover the pan evenly.  Steam on medium high heat for 3 mins.
5. Open the cover of the steamer, sprinkle on some dried shrimps and spring onions.  Cover the steamer and continue to steam for another 3 mins.
6. Remove the pan from the steamer and place another clean pan in the steamer.  Repeat steps 4 and 5 until all the batter is finished.
7. Once the chee cheong fun is slightly cooled, use a spatula to loosen it and roll it up.  Place the roll onto a serving plate.
8. Serve the rolls with the prepared sauce, spring onions and chillies if preferred.
9. Yield :  6 to 7 rolls of chee cheong fun, depending on thickness.

Note :   1.  Stir up the batter each time before scooping onto the pan.
             2.  Wash the pan after each steaming.