Steamed Cabbage Rolls with Scallop Sauce
The Meatmen
June 3, 2019
This is one of recipe that we mostly only get to eat only at home ad it takes a little work to make them. We start with a filling made with minced chicken and prawns, wrapping it with cabbage leaves that encase all the sweetness within when steamed, then finishing it off with al sauce made from dried scallop and chicken stock. The dish is light on the stomach yet so packed full of flavours.
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Ingredients
Adjust Servings
| 1Chinese cabbage | |
| 200g minced prawns | |
| 200g minced chicken | |
| 1tbsp fish sauce | |
| Dash of pepper | |
| ½tsp sesame oil | |
| 400ml chicken stock | |
| 6dried scallops (soaked overnight) | |
| salt to taste | |
| Cornstarch solution to thicken sauce |
Directions
1.
Soak dry scallops in water until soft or overnight. Keep soaking liquid, shred scallops and set aside.
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2.
Shell and devein prawn. Next flatten and slightly mince prawns.
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3.
Add minced chicken, fish sauce pepper and sesame oil.
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4.
Blanch CHinese Cabbage leaves for 30 second until soft. Wipe dry and set aside.
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5.
Wrap minced mixture in chinese cabbage leaves. Steam for 10 minutes.
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6.
Bring chicken stock, scallop liquid and shredded dried scallops to a boil. Simmer for 5 to 10 minutes.
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7.
Once it reduce, season with salt to taste and thicken with cornstarch solution.
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8.
Drizzle scallop sauce over cabbage rolls and serve.
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