Cheung Fun

Method

Mix rice flour, cornstarch, water, oil and salt until smooth, then strain through fine mesh. Heat a 30cm non-stick frying pan or steamer tray over high heat and lightly oil it. Pour a thin layer of batter (about 60ml) into the pan and spread evenly, cooking for 1-2 minutes until the surface becomes translucent but not brown. Remove the roll onto a damp cloth and repeat with remaining batter. Sauté the prawns and chives briefly in a wok, then deglaze with soy sauce, oyster sauce, sesame oil and water to make the sauce. Divide each rice roll into quarters, arrange on a serving plate, drizzle generously with the prawn sauce and serve immediately while warm.