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Cabbage Pocket Filled With Stir Fried Shrimp

Name: Cabbage Pocket Filled With Stir Fried Shrimp
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: Filling; 2 tbsp. Lard; 5 oz. Scallops, diced; 5 oz. Peeled shrimp, diced; 1 tbsp. Shaoxing wine; 1/2 cup Salted chicken stock; 1/4 tsp. Salt; 1/8 tsp. White pepper; 1/4 tsp. Sugar; 2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water); 1/2 large Carrot, diced; 1 stalks Celery, diced; Cabbage; 8 leaves Chinese cabbage leaves; 8 stalks Coriander sticks; 1 qt Boiling water; 1/8 tsp. Baking soda; 1/8 tsp. Salt; 1 qt Ice water; Glaze; 1 cup Salted chicken stock; 1/8 tsp. Salt; 1½ tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)

Prawn, scallops and a mirepoix of carrots and celery are bundled together in the Napa cabbage then tied up with coriander stems and steamed until succulent and tender. With a little time given to preparation this dish can easily be achieved at home and couldn’t be more worthwhile. Colorful tasty little bites, and low in carbs too. A delightful presentation of Chinese cabbage rolls that will present very well at your next home get together. The delicate flavors make them a good option for most people.

Chef John Zhang

RATING LIKE SAVE PRINT

Cabbage Pocket Filled With Stir Fried Shrimp

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 25 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

Filling
2 tbsp. Lard
5 oz. Scallops, diced
5 oz. Peeled shrimp, diced
1 tbsp. Shaoxing wine
1/2 cup Salted chicken stock
1/4 tsp. Salt
1/8 tsp. White pepper
1/4 tsp. Sugar
2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)
1/2 large Carrot, diced
1 stalks Celery, diced
Cabbage
8 leaves Chinese cabbage leaves
8 stalks Coriander sticks
1 qt Boiling water
1/8 tsp. Baking soda
1/8 tsp. Salt
1 qt Ice water
Glaze
1 cup Salted chicken stock
1/8 tsp. Salt
1½ tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)

Directions:

Step 1

Cut scallop, shrimp, carrot, and celery into small dices.

Step 2

In a large wok over high heat, add pork lard, diced shrimps, and diced scallops, stir fry 1-2 minutes, then add Shaoxing cooking wine, chicken broth. Season with salt, white pepper, and sugar, stir to mix well. Then add potato slurry to thickening, add diced celery and carrots, quickly stir for 20 seconds. Remove from heat. (Don't make the seafood filling too watery. Otherwise it hard to wrap in napa leaf.)

Step 3

Remove 6-8 outer leaves from napa cabbage. Trim out the white stem on each leaf. (The napa cabbage leaves should not be too big, trim them into round shapes. Don't use the napa leaf with holes on it. Otherwise the fillings will leak out.)

Step 4

In a medium stockpot, bring a half pot of water to a boil, add baking soda and salt to the boiling water. Quickly blanch the prepared napa leaves and coriander in the boiling water for 5-10 seconds. Drain and put in iced water to cool down.

Step 5

Place the napa leaf on a cutting board, pat dry with a paper towel. Put 1 scoop of prepared fillings at the center of the napa leaf. Wrap and tie with a cilantro stalk like a blessing bag. (Only use the cilantro stalks, it's better choose long stalk cilantros.)

Step 6

Place the blessing bags in a plate, steam for 3-5 minutes over high heat. (Don't over steam it. Otherwise the bag will break.)

Step 7

Making clear glaze: In a cooking pan over medium-low heat, add chicken broth and bring to a boil. Add a pinch of salt, and potato slurry, continually stir for 10 seconds. Done.

Step 8

Enjoy!