Cheong Fun with Mushrooms & Prawns (steamed rice noodles)
Cheong Fun are steamed silky rice noodles sheets. You’ll find this at yumcha filled with prawns, char siu or beef. However, these silky sheets lend itself so well to a stirfry of assorted mushrooms. Add the prawns or leave it out, it’s up to you. But boy oh boy, master this and you will can have your own homemade yumcha fix anytime you want.
Ingredients:
80g rice flour
70g wheat starch
10g tapioca starch
1 tsp salt
1 tbsp oil
400ml water (1/2 hot water & 1/2 warm water)
Filling:
3 cloves garlic
1 medium onion, peeled, thinly sliced
1 knob young ginger, skin scraped, finely chopped
100g mini king oyster mushrooms, finely sliced
100g brown shiimeji mushrooms, trimmed, separated
100g enoki mushroom, separated into chunks
3-4 pieces dried woodear fungus, rehydrated in water (rehydrated), finely sliced (optional)
2 spring onions, finely sliced
4 -5 medium Tiger prawns, peeled, roughly chopped
2 tbsp shaoxing wine
2 tbsp mushroom or oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
white or black pepper
Dressing:
1 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp sesame oil
Good pinch of sugar
2-4 tbsp water
Note: The dish was totally inspired by Maori Murota’s dish in Plantasia collated by Pamela Chia. Recipe for the filling and dressing are my own. The recipe for the rice noodles was taken from Zao Fan, Breakfast of China by Michael Zee. When it’s that good, why reinvent it! This remains one of my favourite books!
