Steamed Prawn Rice Rolls, also known as Cheung Fun or Banh Cuon, are a classic Asian dim sum dish. These delicate, silky rice noodle rolls are filled with tender, succulent prawns and served with a savory-sweet soy sauce dressing.
Steamed Prawn Rice Rolls
Steamed Prawn Rice Rolls, also known as Cheung Fun or Banh Cuon, are a classic Asian dim sum dish. These delicate, silky rice noodle rolls are filled with tender, succulent prawns and served with a savory-sweet soy sauce dressing.
Ingredients
- 100 g Rice Flour
- 20 g Corn Starch
- 350 ml Water for batter
- 200 g Prawns peeled and deveined
- 4 tbs Soy Sauce for sauce
- 1 tbs Water for sauce
- 1 tbs Sugar for sauce
- 1 small piece Ginger finely minced for sauce
- 2 stalks Spring Onion chopped for garnish
- 1 tsp Vegetable Oil for steaming tray
Instructions
- Prepare the Rice Roll Batter: In a bowl, whisk together the rice flour, corn starch, and 350ml water until smooth and lump-free. Let it rest for 15 minutes.
- Prepare the Prawns: If not already, peel and devein the prawns. Chop them into smaller pieces if desired, or leave whole for a more substantial bite.
- Prepare the Sauce: In a small saucepan, combine 4 tablespoons soy sauce, 1 tablespoon water, 1 tablespoon sugar, and the minced ginger. Bring to a gentle simmer over low heat, stirring until the sugar dissolves. Set aside.
- Steam the Rice Rolls: Lightly oil a flat steaming tray or a shallow plate (about 8-10 inches diameter). Pour a thin layer of rice roll batter (about 1/4 cup) onto the oiled tray, tilting to cover the bottom evenly.
- Add Prawns: Immediately arrange a few pieces of prawns on top of the batter.
- Steam: Place the tray into a preheated steamer over high heat. Steam for 2-3 minutes, or until the batter is set, translucent, and the prawns are cooked through and pink.
- Roll the Rice Rolls: Carefully remove the tray from the steamer. Using a scraper or spatula, gently detach the steamed sheet from the edges and roll it up loosely. Transfer to a serving plate.
- Repeat: Continue with the remaining batter and prawns, oiling the tray each time, until all the batter is used.
- Serve: Drizzle the prepared soy sauce mixture over the steamed prawn rice rolls. Garnish with chopped spring onion and serve warm.
Notes
Ensure your steaming tray is well-oiled to prevent sticking. Adjust prawn quantity to your preference. For extra flavor, add a touch of sesame oil to the batter. Serve immediately for best texture.
