Cheung Fun (Steamed Rice Noodle Rolls with Prawn)
Silky steamed rice sheets rolled around juicy prawns and drizzled with a sweet soy sauce. Dim sum at home.
- Time1 hr
- LevelHard
- Costabout £1.51 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Whisk the rice flour, potato starch, cornflour, 375 ml water, 1 tablespoon of oil and a pinch of salt until completely smooth. Rest for 30 minutes.
30 min - 2
Toss the prawns with the sesame oil, white pepper and a pinch of salt.
- 3
Warm the tamari, 3 tablespoons water and the sugar in a pan until the sugar dissolves. Keep warm.
- 4
Lightly oil a 20 cm square tin that fits into a wide steamer. Stir the batter again, pour a thin layer about 3 mm deep to cover the base, scatter on a quarter of the prawns and spring onions.
- 5
Steam over a rolling boil for 3 to 4 minutes, until the sheet is set and translucent. Lift out, cool for 1 minute, then loosen with a spatula and roll up.
3 min 30 s - 6
Repeat with the remaining batter, restirring each time. Cut each roll in half, lay on a plate and pour the warm sauce over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.