These were the ones my kids always fought over at Yumm Cha funnily enough one of my daughters never ate the prawns inside but they were quickly gobbled up ...no waste at Yumm Cha !! 

 

Ingredients

 

• 1 cup rice flour

• ½ cup + 2 tablespoons tapioca starch

• 1 ½ cups water

• 2-3 tablespoons Olive oil, for oiling pan and brushing noodles

• 8 inch pan

• 26cm or larger  steamer

• Large, oiled dinner plate​

 

1. Mix the flours in a bowl and add the water. Stir or whisk  ensuring there are no pockets of flour try mixing with your hands to get out all the flour pockets. Leave to rest for 30-45 minutes.

2. Heat your steamer to a slow simmer. Wipe the pan with some oil, you only want a thin coating. Place the pan into the steamer. Whisk the rice flour slurry and add ¼ cup  of the batter to the pan. Tilt until the liquid covers the entire bottom evenly. Wipe the lid of the steamer and place it back on.

3. Steam for one minute. Remove the pan, using a tea towel or gloves to avoid steam burns, and brush the top of the sheet with a liberal amount of olive oil. Use a rubber spatula or offset icing spatula to pull the noodle away from the side of the pan, and then grab each side with your fingers to pull it out. Lay it flat on an oiled plate.

4. Oil the pan again and repeat  stacking each sheet on top of the last, until all of the noodle sheets are cooked. Be sure to wipe the lid of the steamer every time you remove and replace it to stop drops of water. Also whisk the batter before every new sheet is poured.

5.  These do not refrigerate well, so are best kept at room temperature.Use the same day either filled with your favourite filling or as noodles in. soup or stir fry