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.
- 200g medium prawns, shelled, deveined and halved
- 1/2tsp fine sea salt
- 1/2tsp sugar
- 1/4tsp ground white pepper
- 2tsp cornstarch
- bonito flakes for sprinkling, toasted
- Fragrant soy sauce
- 60g premium light soy sauce
- 60g dark soy sauce (or to taste, also optional)
- 60g sugar or to taste
- 120g Stock (made with 2 tspn concentrated chicken stock or granules)
- 1tbsp fried shallot oil
- sesame oil and ground white
- Pepper to taste
- fried shallot crisps
- toasted sesame seeds
- To prepare prawn rice rolls: 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.
- To prepare sauce: Combine all ingredients and bring all ingredients to boil in a small saucepan.
- To serve: Cut the prawn rice rolls into segments and serve with fragrant soy sauce poured over. Sprinkle garnish over steamed rice rolls before serving.