serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp finely sliced red shallot
- 1 tbsp dried shrimp
- 4 fresh rice rolls
- 1 tsp sesame seeds, toasted
Chee cheong fun sauce
- 1 tbsp sriracha sauce
- 1 tbsp hae kor (shrimp paste)
- 3 tbsp hot water
- 1 tbsp hoisin sauce
- 1 tbsp smooth peanut butter
Instructions
- Heat the oil in a frying pan over medium–low heat, add the shallot and cook for 1–2 minutes or until crispy and golden brown. Remove from the pan with a slotted spoon and drain on paper towel. Add the dried shrimp and cook for 1–2 minutes until crispy. Remove and set aside.
- To make the Chee cheong fun sauce, place all the ingredients in a jug or bowl and stir until smooth.
- Steam the rice rolls for a few minutes or according to the packet instructions until heated through. Remove and cut into bite-sized pieces, then arrange on serving plates.
- Drizzle the sauce over the rolls and garnish with the fried shallot, dried shrimp and sesame seeds.
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
