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Ingredients
6 rice papers
240g king prawns
Seasoning
½ tsp Mushroom Seasoning powder
Dash of white pepper
1 tsp Oyster Sauce
1/2 tsp Sesame Oil
1 Tbsp corn starch
Dressing
3 Tbsp Sweet Soy sauce
Garnish
1 spring onion, chopped
1 tsp Sesame oil
1 tsp Chilli oil (optional)
Paghahanda
Step 1: Place the prawns in a small bowl and rinse under cold running water for 5 minutes.
Step 2: Pat prawns dry, then chop them into small pieces. Season the prawns by mixing in mushroom powder, white pepper, sesame oil, oyster sauce, and cornstarch. Stir well until evenly coated.
Step 3: Dip each sheet of rice paper in room-temperature water for 15 to 20 seconds to soften. Lay the softened rice paper flat on a plate. Place 1-2 Tbsp of the seasoned prawns in the centre in a straight line, and top with ½ Tbsp of chopped spring onions.
Step 4: Fold the sides of the rice paper toward the centre, then roll from the bottom up, forming a compact rectangular roll. Repeat with the remaining rice paper and prawn filling. Lightly brush a heat-proof plate with sesame oil and place the prawn rolls on it.
Step 5: Heat water and set up a steamer basket or rack. Place the plate with the rolls in the steamer basket or rack and steam for 7-8 minutes.
Step 6: Once the rolls are cooked (prawns turned pink), remove from heat and garnish with extra spring onions and sauce dressing then serve.