Preparation time: 3 minutes
Servings: 4
Ha cheung fan, or steamed rice noodle rolls stuffed with shrimps, are Cantonese specialties often served as a snack or a small meal. Seasoned soy sauce is poured over the dish upon serving.
INGREDIENTS
Rice batter:
- 200g rice flour (ban cuon flour)
- 1 tsp corn starch
- ½ tsp salt
- 500 ml cold water
- 1½ tsp oil
- Extra oil for greasing
Filling:
- 500g shrimps
- 2 spring onions, chopped
Sweet soy sauce:
- 180 ml water
- 4 Tbsp fine sugar
- 60 ml soy sauce
- ½ tsp sesame oil
Kitchen tools:
- Fine sieve
- Steamer
- Non-stick plate
- Dough scraper
DIRECTIONS
Blanch the shrimps briefly in boiling water and drain the water. Put it aside.
Soy sauce
Pour the water and the soy sauce in a saucepan, followed by the sugar. Bring it to a boil and stir until the sugar has dissolved. Take the pan off the stove and add the sesame oil. Put it aside.
Rice batter
Put the rice flour, corn starch and salt in a bowl. Sift it a couple of times through a fine sieve so all ingredients are mixed well. The sifting will make the batter smoother. Then add water and oil. Mix well and let the thin batter rest for about an hour.
Steaming the rice batter
Bring a steamer with water to a boil. Place the empty non-stick plate in the steamer and steam for about 2 minutes. Then take the plate out and grease it with oil. Stir the thin rice batter and pour some of the batter into the plate. Spread it equally across the entire plate. Put the plate in the steamer and steam for about 3 minutes over the highest heat.
Folding the rice rolls
Take the rice batter out carefully and let it rest for about 1 minute. In the meantime, grease the dough scraper with a bit of oil. Put the shrimps in the middle of the rice batter. Take the edges of the rice batter and fold it using the dough scraper. Repeat these steps for the remaining batter. Pour the soy sauce on top of the rice rolls. Sprinkle some spring onions on top.