Shrimp Cheung Fun

Method

Mix rice flour, tapioca starch, water, vegetable oil and salt until smooth. Heat an oiled 20cm round non-stick pan or steamer tray over a wok of simmering water, pour in a thin layer of batter and steam for 1-2 minutes until set and translucent. Arrange prawns and spring onions on top before rolling the sheet gently with a spatula. Transfer to a plate and repeat with remaining batter. For the sauce, combine soy sauce, oyster sauce, sesame oil, sugar and water, then heat gently. Arrange cheung fun rolls on a serving plate, pour the warm sauce over the top and serve immediately.