
Prawn Rice Rolls
Level
moderate
Cooking
8 min
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 | 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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