Recipes - Chinese

Hong Kong Steamed Rice Rolls with Prawns (Har Cheung Fun)
Steamed Rice Rolls with Prawns


These steamed rice rolls filled with prawns are a yum cha favourite. Get the recipe for Hong Kong Steamed Rice Rolls with Prawns (Har Cheung Fun). Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Chinese









Ingredients:

250g rice flour
76g tapioca flour
38g corn flour
50g oil
900ml water

Filling

300g prawns (shelled, deveined and cubed)
2 stalks spring onions (chopped)

Sauce

1 tbsp sugar
4 tbsp warm water
3 tbsp light soy sauce
2 tsp sesame oil

Garnish

1 stalk spring onion (chopped)
XO Sauce




Steps:
  1. In a large bowl, combine all the flour ingredients. Pour in oil while using your other hand to slowly knead. Then, gradually pour in water while continuing to knead and mix, getting rid of any lumps until a smooth, watery batter is obtained.
  2. Prepare a steamer over high heat. Using a rectangular tray, lightly brush it with oil. Slowly pour in a thin layer of batter to cover the tray. When the water is boiling, place into the steamer and steam for 2 mins. Then, add 2 tbsp of prawns on top of the rice roll in a straight line, about 3cm from the front edge of the rice roll layer. Sprinkle 1 tbsp green onions. Continue to steam for another 2-3 mins until prawns are cooked.
  3. Remove from steamer and allow to cool for 2 mins. Roll the rice roll layer from the front edge to cover prawns and green onions. Repeat Step 2 and 3 with remaining batter.
  4. Mix sauce ingredients into a bowl and pour over steamed rice rolls. Garnish with spring onions and serve with some XO sauce.

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Hong Kong Steamed Rice Rolls with Prawns (Har Cheung Fun)

Hong Kong Steamed Rice Rolls with Prawns (Har Cheung Fun)

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These steamed rice rolls filled with prawns are a yum cha favourite. Get the recipe for Hong Kong Steamed Rice Rolls with Prawns (Har Cheung Fun). Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Steam
Cuisine: Chinese
Ingredients

250g rice flour
76g tapioca flour
38g corn flour
50g oil
900ml water

Filling

300g prawns (shelled, deveined and cubed)
2 stalks spring onions (chopped)

Sauce

1 tbsp sugar
4 tbsp warm water
3 tbsp light soy sauce
2 tsp sesame oil

Garnish

1 stalk spring onion (chopped)
XO Sauce

Instructions
  1. In a large bowl, combine all the flour ingredients. Pour in oil while using your other hand to slowly knead. Then, gradually pour in water while continuing to knead and mix, getting rid of any lumps until a smooth, watery batter is obtained.
  2. Prepare a steamer over high heat. Using a rectangular tray, lightly brush it with oil. Slowly pour in a thin layer of batter to cover the tray. When the water is boiling, place into the steamer and steam for 2 mins. Then, add 2 tbsp of prawns on top of the rice roll in a straight line, about 3cm from the front edge of the rice roll layer. Sprinkle 1 tbsp green onions. Continue to steam for another 2-3 mins until prawns are cooked.
  3. Remove from steamer and allow to cool for 2 mins. Roll the rice roll layer from the front edge to cover prawns and green onions. Repeat Step 2 and 3 with remaining batter.
  4. Mix sauce ingredients into a bowl and pour over steamed rice rolls. Garnish with spring onions and serve with some XO sauce.

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