top of page
< Back

Otak-otak Hong Kong Cheung Fun Fusion

Silky rice noodle rolls wrapped around crispy Otak-otak Hong Kong, finished with sweet soy sauce and aromatic garnishes for a modern dim sum-inspired appetizer.

A creative dim sum-inspired fusion dish featuring silky rice noodle rolls wrapped around crispy Hong Kong fish dumplings, finished with sweet soy sauce, sesame oil, and aromatic garnishes for a modern Chinese-style appetizer. Ingredients Main 6 pieces Seafoodking Otak-Otak Hong Kong 6 fresh rice noodle sheets (cheung fun sheets) / rice paper alternative 1 tbsp vegetable oil (for brushing) Sauce 3 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp water 1 tsp sugar 1 tsp sesame oil Garnish 1 tbsp fried garlic 1 stalk spring onion, finely sliced 1 tsp toasted sesame seeds Chili oil (optional) Method 1. Prepare the Otak-Otak Deep fry / air fry the otak-otak until golden and crispy. Set aside. 2. Make the Sauce Combine soy sauce, oyster sauce, water, sugar, and sesame oil in a small saucepan.Heat gently until sugar dissolves. Set aside warm. 3. Prepare Rice Noodle Sheets If using fresh cheung fun sheets: Steam briefly for 1 minute until soft and pliable. If using rice paper: Dip quickly in warm water until softened. 4. Assemble Place one otak-otak on each noodle sheet. Roll tightly like a rice noodle roll. 5. Plate Arrange rolls on a serving plate. Slice in half if desired for presentation. 6. Finish Spoon warm sauce generously over the rolls. Top with fried garlic, spring onion, sesame seeds, and chili oil if using.

otak-otak-hong-kong-cheung-fun-fusion

bottom of page