Prawn cheung fun
“Prawn cheung fun is a dim sum staple of silky rice noodles wrapped around plump, juicy prawns (shrimp). This recipe gives you the cheat’s way to make these delicious rolls, perfect for re-creating that authentic dim sum experience at home.” – Vincent Lim (aka DimSumLim)
Serves 4
Prawns
16 prawns (shrimp), peeled and deveined
2 tsp cornflour (cornstarch)
½ tsp YumYum or MSG pinch of salt
1 tsp sesame oil
Rice Rolls
80g (½ cup) rice flour (regular, not glutinous)
50g (⅓ cup) cornflour (cornstarch)
1 tbsp potato starch
pinch of salt
¼ tsp vegetable oil
340ml (1⅓ cups) water
Sauce
3 tbsp light soy sauce
1 tsp YumYum or MSG
3 tsp sugar
1 tsp sesame oil
40ml water
In a bowl, combine the prawns, cornflour, YumYum or MSG, salt and sesame oil. Mix until well combined, then set aside.
For the rice rolls, in a large jug, whisk together the rice flour, cornflour, potato starch, salt, oil and water until the mixture is smooth and well combined.
Prepare a large wok, pot or steamer that fits a plate. Brush the plate with a thin layer of oil. Fill the wok, pot or steamer about a quarter full of water (approximately 4 cm/1½ in).
Place the oiled plate on a small bowl inside the wok or steamer, ensuring the plate is level. Cover with a lid and heat until the water reaches a boil.
Once the water is boiling, uncover and pour enough rice roll batter onto the plate to cover the base in a thin layer. Tilt the plate to spread the batter evenly. Place 4 prawns in a row on one side of the rice roll. Cover with the lid and steam for 4 minutes, or until the prawns and rice roll are cooked through.
Uncover, then use a scraper or spatula to carefully roll up the rice noodle, starting from the prawn side. Lift the roll from the plate and transfer it to your serving plate. Repeat the process with the remaining batter and prawns.
For the sauce, combine the soy sauce, YumYum or MSG, sugar, sesame oil, and water in a small jug or bowl. Heat the sauce in the steamer for a few minutes, or microwave until warm. Pour the warm sauce over the prawn cheung fun before serving.
This is an edited extract from The Wolf of Wok Street by Vincent Lim, published by Hardie Grant Books. 📷 Alana Dimou. RRP $50
