Step 1

For the chilli and soy sauce, combine the ingredients in a bowl, stirring until the sugar has dissolved. Cover and refrigerate for 2-3 days.

Step 2

Place the prawns in a bowl with the chili and soy sauce, light soy sauce and rice wine. Toss the prawns around in the mixture. Set aside for 15 minutes.

Step 3

Unroll the rice noodle sheets. Cut into 20cm squares and lay them on a clean work surface.

Step 4

Put 4 prawns along the length closest to you, about 20cm from the edge. Roll the noodle sheet to firmly enclose the prawns and transfer to a heatproof plate that will fit inside the steamer basket. Repeat to make 4 rolls, then sit the plate in the steamer basket.

Step 5

Bring a saucepan of water to the boil. Place the steamer basket on top, cover and steam for 10 minutes or until the prawns are cooked through and the rice noodles are soft. Serve hot with more chili and soy sauce on the side.