Steamed Cabbage Rolls with Scallop Sauce

Leafy
Mains
Poultry
Seafood

Easy Level:

easy

Cook Time:

30 Mins & Under

Servings:

4

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.

Ingredients

Adjust Servings
US / Metric
0.00
Chinese
Chinese
cabbage
0.00
Chinese
Chinese
cabbage
0.00
g
g
minced prawns
0.00
g
g
minced prawns
0.00
g
g
minced chicken
0.00
g
g
minced chicken
0.00
tbsp
tbsp
fish sauce
0.00
tbsp
tbsp
fish sauce
Dash of pepper
Dash of pepper
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
dried
dried
scallops (soaked overnight)
0.00
dried
dried
scallops (soaked overnight)
salt to taste
salt to taste
Cornstarch solution to thicken sauce
Cornstarch solution to thicken sauce

Steps

1

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

2

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

3

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

4

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

5

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

6

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

7

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

8

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

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