I was really hoping to do a proper ‘Cheong Fun’ Dim Sum with the some of the Rice Rolls I looked at in a recent ‘Foodstuffs’ post, but, as I wrote on that occasion, there was a bit of a difficulty unrolling these so-called ‘Intestine Noodles’. For that first post, I tried steaming some sections of a roll in just a bit of sweetened soy along with some whole baby shrimp, This time, though, I wanted to steam larger pieces of roll in a slightly more complex and substantial sauce…
- Three Rice Rolls
- 1/3 cup tiny frozen shrimp
- 2 scallions
- 1 ½ tbsp. Sesame Oil
- 1 tbsp. Oyster Sauce
- 3 tbsp. Rice Wine
- 1 tbsp. Dark Soy Sauce
- 1 tbsp. Sugar
- 1 garlic clove
First chop the shrimp coarsely and mince the garlic along with the white and light green portions of the scallion. Chop the darker green ends of the scallion into small rings to use as a garnish.
Pour any juice from the thawed shrimp into two Dim Sum steaming dishes and then sprinkle about a quarter of the shrimp across the bottom of each. Slice the rolls in two and place three sections into each dish on top of the shrimp.
Heat a small saucepan on medium heat and then add the sesame oil. When it is fragrant, throw in the garlic and stir until it is just beginning to soften. Add the minced scallion and then the rice wine, soy, sugar and oyster sauce. Stir briefly and then remove from the heat. Sprinkle the remaining shrimp evenly over all the rolls and then pour over the sauce. Steam everything for about ten minutes over high heat. Scatter the scallion rings on top as a garnish and then serve.
I liked these and my wife really enjoyed them. A little more garlic would actually have been nice and maybe even a touch of ginger as well. Some time, I would really love to be able to cook some stuffed Cheong Fun the way I have had at restaurants, but these were still very good.