Steamed rice-noodle rolls with prawns

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Preparation

2½ tbsp tapioca starch
200 g rice starch
4 tbsp plain flour
1 tsp salt
2 tbsp vegetable oil
250 ml cold water
270 ml hot water
Mix the tapioca starch and rice starch with the flour and salt. Mix in the cold water and vegetable oil. Add the hot water and stir until well combined.
Leave the mixture to rest for 30 minutes.
1 kg prawns, fresh, peeled and deveined
2 spring onions
1 carrot
Oil
Finely slice the spring onions and carrot.
(Pre-)heat cooking space to 100°C with Steaming
Grease the round baking trays. Pour a small amount of batter into the baking tray – just enough to cover the bottom and make a thin crepe.
Place the baking trays on to the wire shelf in the preheated cooking space. Steam.
Put the food in
Steaming 100°C for 1 Mins
Take the baking trays out of the cooking space and place 3 prawns on each crepe. Continue to steam.
Put the tray in
Steaming 100°C for 7 Mins
Leave the crepes to cool a little. Scatter the carrot and spring onion over the prawns. Fold the right and left sides of the crepe in, and roll up into a cylinder.
Repeat the process until all the batter is used up. Arrange the rolls on a serving platter and reheat in the cooking space for 2 minutes before serving.

Tips

  • The more round baking trays you have, the quicker you will be making the crepes.
  • Other kinds of vegetables such as sweet pepper and soya bean sprouts can be used instead.
  • Serve with sweet soy sauce on the side for dipping.
  • 1–4 round TopClean baking trays, ø29 cm
  • Wire shelf
Quantity Ingredient
1 tsp salt
2 spring onions
2 tbsp vegetable oil
1 carrot
250 ml cold water
Oil
2½ tbsp tapioca starch
4 tbsp plain flour
200 g rice starch
270 ml hot water
1 kg prawns

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