Penang-style chee cheong fun (Steamed rice noodle rolls)

Unlike the typical chee cheong fun, the Penang-style version uses hae kor (shrimp paste) and a sweet-umami sauce that goes well with rice rolls. Readily available from hawker stalls near local markets, food centres and cafes, it's a popular breakfast dish for locals before or after their market trips.

Penang-style chee cheong fun (Steamed rice noodle rolls) Credit: Georgia Gold

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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

1. 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.
2. To make the Chee cheong fun sauce, place all the ingredients in a jug or bowl and stir until smooth.
3. 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.
4. 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.