Hong Kong-style Prawn Rice Rolls
Referred to as Cheong Fun in Hong Kong, these steamed prawn rice rolls has become a popular type of dish devoured in Malaysia. This recipe includes ingredients for making Fragrant Soy Sauce which is much used in Asian cooking. Here’s the Steamed Rice Rolls (Chee Cheong Fun) recipe.
This recipe was first published in Flavours magazine.
- Hong Kong-style Prawn Rice Rolls
- 200 g medium prawns shelled, deveined and halved
- 1/2 tsp fine sea salt
- 1/2 tsp sugar
- 1/4 tsp ground white pepper
- 2 tsp cornstarch
- bonito flakes for sprinkling toasted
- Fragrant soy sauce
- 60 g premium light soy sauce
- 60 g dark soy sauce (or to taste, also optional)
- 60 g sugar or to taste
- 120 g Stock (made with 2 tspn concentrated chicken stock or granules)
- 1 tbsp fried shallot oil
- sesame oil and ground white
- Pepper to taste
- fried shallot crisps
- toasted sesame seeds
- Marinate prawns for 30 minutes. Follow the recipe for steamed rice rolls. After you have swirled the batter around the pan to coat evenly, place a few prawns in two rows and sprinkle with bonito flakes; cover and steam for 5 minutes. Remove and roll.
- Combine all ingredients and bring all ingredients to boil in a small saucepan.
- Cut the prawn rice rolls into segments and serve with fragrant soy sauce poured over. Sprinkle garnish over steamed rice rolls before serving.