Steamed rice noodle rolls with prawns and yellow chives
A thin rice-flour batter steamed into silky sheets, rolled around prawns and yellow chives and dressed with sweet soy — smooth, light and easy to digest.
- 30 min
- Serves 2
- Steam
- Medium
Why it suits you: A balanced constitution has no particular imbalance, but Major Heat is the hottest time of year, when a greasy breakfast sits heavily and appetite fades. Steamed rather than fried, these rice rolls are smooth and easy to digest, prawns add good-quality protein and yellow chives whet the appetite. With warm soy milk or tea, it's light yet filling.
Method
Prep 15 min · Cook 15 min- 1Pat the prawns dry and marinate with a pinch of salt and 1 tsp cornflour for 10 minutes. Wash the chives and cut into 3 cm lengths.
- 2Whisk the rice flour, remaining cornflour, wheat starch and water into a thin batter, then stir in half a tablespoon of oil.
- 3Oil a flat metal tray, pour in a thin layer of batter and scatter over some prawns and chives. Steam over boiling water on a high heat for 3 minutes until the sheet bubbles and turns translucent.
- 4Let it cool slightly, then roll it up from one side with a plastic scraper. Repeat with the rest of the batter.
- 5Heat the soy sauce and sugar with 2 tbsp water until the sugar dissolves. Cut the rolls into lengths and pour over the sauce.
Cautions
- Prawns are a common allergen; swap in shredded chicken or shiitake if seafood disagrees with you.
Chef's tips
- Stir the batter before each sheet, as the flour settles; a flat baking tin works if you don't have a metal tray.
The TCM view
Long-grain rice is sweet and warm, strengthening the spleen and harmonising the stomach; prawn is sweet and warm, tonifying the kidneys and boosting qi; yellow chives are pungent and warm, warming the middle and moving qi. Balanced and slightly warm, light and steamed with little oil, it won't add to summer heat — a sensible Major Heat breakfast for a balanced constitution.
