Cantonese Steamed Seafood Rice Noodle Rolls (Ha Cheung Fun)
Servings:
2
Prep Time:
15 minutes
Cook Time:
12 minutes
Difficulty:
Medium
Ingredients
- Fresh rice noodle sheets: 1 pack
- Shrimp, peeled: 100-150g
- Scallops: optional
- Mild white fish: optional
- Scallions, finely chopped: 1-2 stalks
- Neutral oil: for cooking
- Light soy sauce: 3 tbsp (for sauce)
- Water: 3 tbsp (for sauce)
- Sugar: 1-1.5 tsp
- Sesame oil: 1 tsp
Instructions
- Warm soy sauce, water, sugar until dissolved, stir in sesame oil, keep hot
- Cut seafood into small pieces, lightly salt, optional pinch sugar and white pepper
- Quickly blanch or stir-fry just until barely cooked, set aside
- If using sheets: cut into 6-8 inch wide strips
- Steam or briefly microwave covered until soft and pliable
- Lay warm sheet flat, line seafood and scallion near one edge
- Roll up tightly into log
- Steam assembled rolls 2-3 minutes to heat through
- Cut each roll into 2-3 pieces
- Pour warm soy sauce mixture around rolls
- Top with extra scallion and tiny drizzle of hot oil