Prawn Rice Rolls
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Prawn Rice Rolls

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Level

moderate

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Cooking

8 min

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Preparation

20 min

Ingredients

Servings

2
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
12 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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