Cheung Fung | चेंग फंग | 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
1½ cups rice flour
Salt to taste
1 tbsp oil
Dressing
1 tbsp castor sugar
¼ 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 sauté for 1 minute.
2. Add oyster mushrooms, and green chilli and mix, cook for 2-3 minutes.
3. Add shitake mushrooms and salt and sauté 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 ½ 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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Lung Fung Prawns Soup | लंग फंग झींगा सूप | Prawns Soup Recipe | Prawns Lung Fung Soup Recipe
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INGREDIENTS:
Oil= 2 tbsp
Garlic= 1 tsp
Mushroom= 2 tbsp
Green Chilly= 1 tsp
Prawns= 4
Water= 3 cup
Salt= 2 pinch
White pepper= 2 pinch
Aromat Powder= 1 tsp
Salt
Corn Flour= 2 tbsp
Vinegar= 2 tsp
Egg= 2
Fresh Coriander= 2 tbsp
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Lung Fung Soup | Sanjeev Kapoor Khazana
A light soup with juicy prawns and tender chicken cooked with two kinds of mushrooms. This light soup has a lot of flavour and makes for a filling meal!
LUNG FUNG SOUP
Ingredients
½ cup medium prawns, shelled and deveined
8-10 French beans
200 grams boneless chicken, cut into small cubes
Crushed black peppercorns to taste
Salt to taste
2 tablespoons cornstarch
2 tablespoons oil
5-7 dried oyster mushrooms, soaked
5-7 dried shiitake mushrooms, soaked
1 medium carrot, cut into small cubes
½ cup finely chopped bamboo shoots
2 cups chicken stock
1 teaspoon sugar
1 tablespoon soy sauce
1 egg
¼ cup chopped fresh coriander leaves
Method
1. Cut French beans into small pieces.
2. Take prawns and chicken in a bowl. Add crushed peppercorns, salt and 1 tablespoon cornstarch and mix well.
3. Heat 1 tablespoon oil in a non-stick pan. Add prawn-chicken mixture, toss to mix on high heat and cook for a minute. Remove from heat and set aside.
4. Roughly chop mushrooms.
5. Heat remaining oil in another non-stick pan. Add chopped mushrooms and toss to mix. Add carrot, bamboo shoots and French bean pieces and sauté on high heat for a minute
6. Reserve 1 tablespoon stock and add the remaining alongwith salt, sugar, crushed peppercorns and soy sauce, mix and bring to boil.
7. Dissolve remaining cornstarch in reserved stock to make a smooth slurry, add to pan and mix well.
8. Add the cooked prawn-chicken mixture, mix and bring to boil.
9. Break an egg in a bowl, whisk, add to soup and mix well. Switch off heat, add chopped coriander and mix well.
10. Serve hot.
Preparation Time: 8-10 minutes
Cooking Time:10-12 minutes
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Lung Fung Soup || Chinese Cuisine
Ingredients:-
1/2 Carrot.
1/2 Capsicum.
1/4 cup Cabbage.
1/4 cup Cauliflower
4 tsp Corn flour.
4 cup Vegetable Stock.
1 tsp Salt.
4 tsp Soya Sauce.
4 TBsp Vinegar.
2 tsp Black Pepper.
4-5 Garlic Cloves.
2 tsp Oil.
1/4 cup Bread Crumb.