Ingredients
Scale
- 1 packet of rice paper
- 200 g (0.44 lb) Prawns, peeledÂ
- ½ tbsp Chicken powderÂ
- 1 tsp Sesame oilÂ
- ½ tbsp YumYum
- ½ tbsp Chinese cooking wineÂ
- ½ tbsp Yum Yum meat velvetÂ
Sauce
- 4 tbsp Soy sauceÂ
- ½ tsp White pepperÂ
- ½ tsp SugarÂ
- ½ tsp Oyster sauceÂ
- ½ tsp Sesame oilÂ
- ½ tsp YumYum
Instructions
- Dip each sheet of rice paper into cold water, ensuring all dry areas are covered. Place onto a flat surface to allow it to soften.Â
- In a bowl, combine the prawns with chicken powder, sesame oil, yumyum, Chinese cooking wine, and meat velvet. Mix until evenly coated.Â
- Place the prawns onto the softened rice paper. Fold and roll tightly, similar to a spring roll.Â
- Prepare a steamer by bringing water to a boil in a wok. Place a stand inside and set a lightly oiled plate on top.Â
- Arrange the rolls on the plate. Cover with a lid and steam for 5–7 minutes, or until the prawns are cooked through and the rice paper is soft.Â
- In a separate bowl, combine soy sauce, white pepper, sugar, oyster sauce, sesame oil, and yumyum. Place the bowl over the steaming lid briefly to warm and dissolve the sugar.
- Remove the rolls from the steamer. Pour the sauce over the top and serve immediately.
- Optional: add chilli oil for the extra flavour kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dim Sum, Dinner
- Method: Easy
- Cuisine: Cantonese
Nutrition
- Serving Size:
- Calories: 765
- Sugar: 15.3 g
- Sodium: 1455.7 mg
- Fat: 32.6 g
- Carbohydrates: 67 g
- Fiber: 8.2 g
- Protein: 53.9 g
- Cholesterol: 180.3 mg