Prawn Rice Rolls
Prawn Rice Rolls
Ingredients
For the Prawn Rice Rolls
- 200 g prawns, shelled and deveined
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 8-10 rice paper, sheets, 22cm diameter
- 2 tablespoons chives, chopped
- 1 tablespoon oil, for brushing
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For the Optional Garnish
- as needed fried shallots
- as needed chili oil
Instructions
- 1
Roughly chop the shelled and deveined prawns into smaller, bite-sized pieces.
⏱️ 5 min
- 2
In a bowl, combine the chopped prawns with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Mix well until all ingredients are evenly distributed and the prawns are coated.
⏱️ 3 min
- 3
Briefly dip one sheet of 22cm diameter rice paper into water until it becomes soft and pliable. Lay the moistened rice paper flat on a clean surface.
⏱️ 1 min
- 4
Place a small amount of the seasoned prawn mixture in the middle of the softened rice paper. Sprinkle some chopped chives over the prawns.
⏱️ 1 min
- 5
Fold one side of the rice paper over the filling, then fold the opposite side over. Tightly roll the rice paper from the bottom up to form a compact roll. Repeat this process for the remaining prawn mixture and rice paper sheets.
⏱️ 10 min
- 6
Brush a steamer plate or basket with 1 tablespoon of oil to prevent the rolls from sticking during steaming.
⏱️ 1 min
- 7
Carefully place the assembled prawn rice rolls into the oiled steamer. Steam for 3-4 minutes, or until the prawns are cooked through and turn pink, and the rice paper becomes translucent and soft.
⏱️ 4 min
- 8
In a small bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of water, 1 teaspoon of sugar, and 1 teaspoon of sesame oil. Stir thoroughly until the sugar is completely dissolved.
⏱️ 2 min
- 9
Arrange the hot steamed prawn rice rolls on a serving plate. Drizzle generously with the prepared sauce. Optionally, garnish with fried shallots and a dollop of chili oil before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Prawn Rice Rolls
For the Prawn Rice Rolls
- 200 g prawns, shelled and deveined
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 8-10 rice paper, sheets, 22cm diameter
- 2 tablespoons chives, chopped
- 1 tablespoon oil, for brushing
For the Sauce
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For the Optional Garnish
- as needed fried shallots
- as needed chili oil
Instructions
- 1
Roughly chop the shelled and deveined prawns into smaller, bite-sized pieces.
⏱️ 5 min - 2
In a bowl, combine the chopped prawns with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of white pepper. Mix well until all ingredients are evenly distributed and the prawns are coated.
⏱️ 3 min - 3
Briefly dip one sheet of 22cm diameter rice paper into water until it becomes soft and pliable. Lay the moistened rice paper flat on a clean surface.
⏱️ 1 min - 4
Place a small amount of the seasoned prawn mixture in the middle of the softened rice paper. Sprinkle some chopped chives over the prawns.
⏱️ 1 min - 5
Fold one side of the rice paper over the filling, then fold the opposite side over. Tightly roll the rice paper from the bottom up to form a compact roll. Repeat this process for the remaining prawn mixture and rice paper sheets.
⏱️ 10 min - 6
Brush a steamer plate or basket with 1 tablespoon of oil to prevent the rolls from sticking during steaming.
⏱️ 1 min - 7
Carefully place the assembled prawn rice rolls into the oiled steamer. Steam for 3-4 minutes, or until the prawns are cooked through and turn pink, and the rice paper becomes translucent and soft.
⏱️ 4 min - 8
In a small bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of water, 1 teaspoon of sugar, and 1 teaspoon of sesame oil. Stir thoroughly until the sugar is completely dissolved.
⏱️ 2 min - 9
Arrange the hot steamed prawn rice rolls on a serving plate. Drizzle generously with the prepared sauce. Optionally, garnish with fried shallots and a dollop of chili oil before serving.
⏱️ 3 min