Steamed Cabbage Rolls with Scallop Sauce

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.

No Reviews


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



Soak dry scallops in water until soft or overnight. Keep soaking liquid, shred scallops and set aside.
Mark as complete

Shell and devein prawn. Next flatten and slightly mince prawns.
Mark as complete

Add minced chicken, fish sauce pepper and sesame oil.
Mark as complete

Blanch CHinese Cabbage leaves for 30 second until soft. Wipe dry and set aside.
Mark as complete

Wrap minced mixture in chinese cabbage leaves. Steam for 10 minutes.
Mark as complete

Bring chicken stock, scallop liquid and shredded dried scallops to a boil. Simmer for 5 to 10 minutes.
Mark as complete

Once it reduce, season with salt to taste and thicken with cornstarch solution.
Mark as complete

Drizzle scallop sauce over cabbage rolls and serve.
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe. Get Updates!

[sibwp_form id=2]