Prawn Cheung Fun

Cheung fun, also called rice noodle rolls is a classic Cantonese dim sum dish made from a thin steamed rice batter that forms silky, soft sheets. The sheets are rolled up and served with a light sweet soy sauce. Traditionally, it's quite labour-intensive to make, so we're using rice paper as a genius shortcut!

Once steamed, the rice paper turns soft and silky, giving you all the Cheung Fun vibes with a fraction of the effort. Drizzle it with a simple sauce and our Chinese Chilli Oil takes it to the next level!!

Serves: 2–3

Ingredients

• 8 Spinneysfood rice paper sheets
• 250g Spinneysfood fresh raw prawns, peeled and deveined
• 2 spring onions, finely sliced
• Small drizzle of Spinneysfood sesame oil for each roll

Cheung Fun Sauce

• 1 tsp/tbsp Curious Elephant Chinese Chilli Oil
•  3 tbsp warm water
• 2 tbsp Spinneysfood soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar

Method

• Dip 1 rice paper sheet in warm water, 5 seconds on each side and place on a dry
  plate
• Place 3 prawns and a few slices of spring onion along one edge, drizzle a small
  amount of sesame oil
• Roll tightly into a log, folding in the sides as you go.
• Repeat with the remaining rice paper and filling.
• Arrange the rolls on a lightly oiled steaming plate and steam for 5–6 minutes, or
  until the prawns are pink and cooked through.
• Mix the warm water, soy sauce, oyster sauce and sugar until dissolved. Set aside.
• Pour over the cheung fun sauce and finish with a generous spoonful of Curious Elephant Chilli Oil.

Serve immediately and enjoy while warm.