Prawn Rice Rolls

Serving 2 - 4 pax
Preparation Time 20 mins
Skill Easy

3 Prawns (Peeled)
2 Spring Onions (Chopped)
2 tbsp Light Soya Sauce
1 tbsp Canola Oil
25g Corn Starch
60g Rice Flour
15g Tapioca Starch
½ tsp Salt
280ml Water

  1. Combine corn starch (or flour), tapioca starch and rice flour in a bowl.
  2. Add water and whisk the mixture well.
  3. Brush a tray with canola oil to prevent the mixture from sticking to it.
  4. Boil water in a long and wide pot or pan. Pour the mixture on the tray and place it slightly above the boiling water.
  5. Cover and steam for 5 minutes.
  6. Chop the prawns roughly and scatter it all over the mixture with some spring onions.
  7. Cover and steam for another 3 minutes.
  8. 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.
  9. Drizzle light soya sauce and sprinkle the remaining spring onions before serving!

Tip: These prawn rice rolls can be served alongside other side dishes like a Cantonese “dim sum” meal to feed a larger crowd.

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