Name: 10-minute rice paper cheung fun
Prep time: 5 min
Cook time: 10 min
Yield: 3
Ingredients: 80g raw peeled prawns; 6 rice paper sheets; 3 spring onions, finely chopped; 1 tsp sesame oil; 3 tsp itsu crispy'chilli oil; dash of soy sauce; dash of black vinegar

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yours and ours

you will need

80g raw peeled prawns
6 rice paper sheets
3 spring onions, finely chopped
1 tsp sesame oil
toppings
3 tsp itsu crispy'chilli oil
dash of soy sauce
dash of black vinegar

let's get cooking

step 1

Soften a rice paper sheet in cold water, then lay it flat on a board. Arrange 4 prawns in a neat line through the middle and scatter over a little spring onion.
step 2

Fold over the top and bottom edges, then roll up gently to create a snug parcel. Wrap with a second softened rice paper sheet to keep everything nicely tucked in. Repeat to make 3 cheung fun rolls.
step 3

Lightly brush a heatproof plate with sesame oil and place the rolls on top. Set the plate inside a large pan and steam for 7–10 minutes, until the prawns are pink and cooked through.
step 4

Drizzle over the soy sauce and a splash of black vinegar. Slice into bite-sized pieces and finish with a generous spoonful of itsu crispy'chilli oil.