Prawn Cheung Fun hack

This has to be one of my favorite dishes when I go to a Chinese restaurant. I love how it's slippery and fun to eat, but not overly heavy or saucy.

However, I don't have the right equipment at home to make the rice rolls from scratch, soooo I've used the cheats way and improvised on flavors a bit. I hate to admit it, but I kinda like this version even more than the original!

I think I like this version more because the rice paper wraps make it more chewy, and the texture is really enjoyable to eat..at least I think so! These are so easy to make, and would be an awesome starter before the soy chicken recipe on my blog too! Or alongside the tofu popcorn tofu!

Prep time: 15 mins

Cooking time: 2 mins

Serves: 5

Ingredients

Rolls

10 rice paper wraps

15 raw prawns

1 spring onion, whites only, halved then finely chopped

1 tsp corn starch

1 tsp sesame oil

1/2 tsp white pepper

Salt to taste

Sauce

2 tbsp light soy sauce

1 tsp sesame oil

2 tsp oyster sauce

1 spring onion, sliced

2cm fresh ginger, sliced and pounded until broken but still intact

1 tsp sugar

1/3 cup hot water

Olive oil spray

1 tsp sesame seeds

Method

1. Take your prawns, and slice down their center to remove the intestine.

2. Combine the spring onions, sesame oil, white pepper, corn starch, and salt in a bowl with the prawns until all evenly covered. Set aside.

3. Combine all the sauce ingredients together, except the hot water.

4. Take two rice paper wraps at a time, and submerge them in a shallow bowl of hot water until softened.

5. Spray a plate with olive oil (so that the wrappers dont stick) and place the double rice paper wraps on top of each other on the plate.

6. Take three prawns, and line them at the bottom, before folding the wrappers up and rolling the prawns upwards until the wrapper is sealed, keeping the sides open and unfolded.

7. Repeat this with the remaining ingredients, ensuring you have sprayed the rolls so that they dont stick to each other.

8. Once all the rolls are made, lightly spray or sprinkle a little water on top of the rolls and pop into the microwave for 2 minutes, or until the prawns turn orange and are cooked.

9. Pour the hot water from the sauce ingredients into the sauce mixture and stir well before pouring on top of the rolls. Top with sesame seeds.

Notes

• The rolls cook better and faster when laying side by side rather than on top of each other.

• I used two rice paper rolls per roll, but feel free to use three for a thicker wrap.