Cheung Fun

Method

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1. Whisk the rice flour, tapioca starch, cornflour, salt and water to a thin smooth batter and stir in the oil.

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2. Toss the prawns with the cornflour and salt.

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3. Warm the sauce ingredients together until the sugar dissolves, then set aside.

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4. Oil a flat metal tray that fits inside a large steamer and set the steamer to a hard boil.

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5. Stir the batter well, then ladle just enough into the hot tray to coat it about 2 mm deep, tilting to spread.

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6. Scatter a few prawn halves, spring onion and coriander over and steam 4 minutes, until the sheet is set and bubbling.

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7. Lift the tray out, run an oiled scraper under one edge and roll the sheet up on itself into a fat cylinder.

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8. Cut into 5 cm lengths and keep warm. Repeat, stirring the batter before every pour.

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9. Pour the warm sauce over just before serving.

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Chef’s Tips

• Stir the batter before every single ladleful.
• Two millimetres. Any thicker and it is stodgy.
• Roll it hot. A cool sheet cracks.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Chilli oil
• Har gow
• Jasmine tea

Storage & Reheating

Best immediately. Refrigerated 1 day and re-steamed 3 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.