Cheung Fung Chinese Recipes Sanjeev Kapoor Khazana

Rice paper noodles stuffed with mushrooms, rolled in spring roll sheets and deep fried till golden brown and crunchy. Served with a light soy dip.

CHEUNG FUNG

Ingredients

4-6 wonton sheets
Refined flour slurry as required
Diagonally sliced spring onion greens for garnish
Stuffing
1 tbsp oil + for deep frying + for greasing
1 tsp finely chopped garlic
1 tsp finely chopped ginger
2 spring onion bulbs, finely chopped
5-6 oyster mushrooms, sliced
1 green chilli, chopped
2-3 soaked dried shitake mushrooms, sliced
Salt to taste
1 tsp dark soy sauce
1 tsp red chilli sauce
1 tbsp veg oyster sauce
Crushed black peppercorns to taste
1 tsp vinegar
2 tbsps chopped spring onion greens
Batter
1 cups rice flour
Salt to taste
1 tbsp oil
Dressing
1 tbsp castor sugar
cup light soy sauce
1 tsp sesame oil
Salt to taste


Method

1. To make the stuffing, heat oil in non-stick pan. Add garlic, and ginger and mix well. Add spring onion bulbs, and saut for 1 minute.
2. Add oyster mushrooms, and green chilli and mix, cook for 2-3 minutes.
3. Add shitake mushrooms and salt and saut for 2-3 minutes.
4. Add soy sauce, red chilli sauce, veg oyster sauce, crushed black peppercorns, and mix well.
5. Add vinegar and spring onion greens and mix well. Allow to cool completely.
6. To make the dressing, take castor sugar, soy sauce, sesame oil, salt, and cup water and mix well.
7. To make the wontons, take a wonton sheet on a worktop, add a portion of the mushroom mixture and apply the refined flour slurry on the sides and tightly roll into a spring roll.
8. Heat sufficient oil in a kadai. Gently slide in the spring rolls and deep fry till golden brown and crisp. Drain on an absorbent paper.
9. To make the rice paper, take rice flour in a large bowl. Add salt, and 1 cup hot water and mix well. Add another 1 cup of hot water and mix till smooth.
10. Grease a square glass casserole with some oil and pour a portion of the batter and spread it evenly to form a thin layer.
11. Heat sufficient water in a steamer. Place the casserole on it and steam for 2-3 minutes.
12. Bring the casserole out of the steamer and place it in some cold water to cool slightly. Gently pull the rice paper and trim the edges. Place it on a worktop, place the spring roll on one side and tightly roll. Cut into pieces and arrange on a serving plate. Drizzle the dressing over it and garnish with spring onion greens. Serve immediately.
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