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

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.