Cheong Fun rolls with bacon, dried shrimp and green onion

• rice flour↗40г g
• wheat starch↗10г g
• tapioca starch↗10г g

  (or corn starch, or potato starch)

• fine sea salt¼ ч. л. tsp
• peanut oil3 ст. л. tbsp
• smoked salty bacon, diced↗180г g

  large fat pieces removed, finely diced

• dried shrimp↗3 ст. л. tbsp

  soaked in warm water for 20 min, drained, diced

• green onion↗2

  finely sliced

• light soy sauce↗2 ст. л. tbsp
• toasted sesame oil↗1 ст. л. tbsp
• soft brown sugar↗1 ст. л. tbsp
• sriracha sauce↗

  mixed with 1 tbsp oyster sauce, for dipping

Step-by-step instructions

1. 1

   Sift the rice flour into a bowl, add the wheat starch and tapioca starch, sprinkle with fine sea salt and mix thoroughly. Pour in 250 ml cold water, whisk again until a smooth, very thin batter forms. Add the peanut oil, stir and set aside.

2. 2

   In a small skillet, fry the bacon cubes until crisp, remove them and drain on paper towels. Keep the skillet – it will be needed later.

3. 3

   Whisk the batter again, then pour a portion into a prepared heat‑proof square glass mold (25 cm × 25 cm, inner area 19 cm × 19 cm) that fits in a wok or steamer. Sprinkle the top with bacon, dried shrimp and green onion – do not overdo, otherwise the roll will fall apart. Place the mold on a steaming rack over boiling water, cover and steam on high for 7 min. Remove the lid, carefully take out the mold (it is very hot) and submerge it in a tray of cold water to cool and set the roll. While it cools, prepare a second mold of the same size and repeat the process – another 7 min. You should obtain five rolls.

4. 4

   Using a spatula, gently separate the edges of the cooled chi chong fun, then roll it into a long rectangle. Transfer to a heat‑proof plate. Add more water to the steamer if needed.

5. 5

   Stack the rolls on a heat‑proof plate, place it on the steaming rack in the wok and steam covered for another 2 min to warm through.

6. 6

   In the skillet with the remaining bacon fat, heat it, add 4 tbsp water, light soy sauce, toasted sesame oil and soft brown sugar. Cook for 1 min, then strain the sauce into a small heat‑proof bowl.

7. 7

   Mix the sriracha sauce with 1 tbsp oyster sauce for dipping. Remove the rolls from the steamer, drizzle them with the prepared soy sauce and serve immediately with the dipping sauce.