Prawn Rice Rolls

Name: Prawn Rice Rolls
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2
Cuisine: Breakfast
Ingredients: 3 Prawns; 2 Spring Onions; 60 g Rice Flour; 25 g Corn Starch; 15 g Tapioca Starch; 1 Tbsp Canola Oil; 2 Tbsp Light Soya Sauce; 1/2 tsp Salt; 280 ml Water

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Level

moderate

Cooking

8 min

Preparation

20 min

Ingredients

Servings

Prawns peeled	3
Spring Onions chopped	2
Rice Flour	60 g
Corn Starch	25 g
Tapioca Starch	15 g
Canola Oil	1 tbsp
Light Soya Sauce	2 tbsp
Salt	¹⁄₂ tsp
Water	280 ml

How to cook

Prepare flour mixture

Combine corn starch, tapioca starch, rice flour and water in a bowl.
Mix well until the flour is fully dissolved.

Start cooking

Brush a steaming tray with canola oil to prevent the flour mixture from sticking to it.
Boil water in a long and wide pot or pan. Pour the flour mixture on the steaming tray and place it slightly above the boiling water.
Cover and steam for 5 minutes.
Chop the prawns roughly and scatter them all over the mixture with some spring onions.
Cover and steam for another 3 minutes.
Use a spatula and roll the mixture up gently. Add a little canola oil to help you with this if it continues to stick to the tray in certain areas.
Drizzle light soya sauce and sprinkle the remaining spring onions before serving!

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