Cheung Fun (Steamed Rice Noodle Rolls with Prawns)
Silky, translucent rice sheets rolled around juicy prawns and drizzled with a sweet soy dressing.
- Time50 min
- LevelHard
- Costabout £1.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Whisk the rice flour, cornflour, tapioca starch, 1 tsp oil and the water into a smooth, thin batter, like single cream. Rest for 20 minutes, then stir again before using.
20 min - 2
For the dressing, stir the tamari, sugar and hot water together until the sugar dissolves. Add the sesame oil.
- 3
Brush a shallow heatproof dish or cake tin (about 20 cm) with oil. Set it inside a large lidded pan or steamer over simmering water.
- 4
Pour in a thin layer of batter (about 4 tbsp) so it just covers the base. Scatter over 4 to 5 prawn pieces and a few spring onions. Cover and steam for 3 to 4 minutes until the sheet is set and translucent.
3 min 30 s - 5
Lift the dish out and let it cool for 30 seconds. Loosen the edge with a plastic spatula and roll the sheet up into a loose tube, working from one end. Move to a plate and brush with a little oil.
- 6
Repeat with the remaining batter, stirring it each time. Cut the rolls in half, pour over the warm dressing and scatter with sesame seeds.
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.