Delicious and savory shrimp-stuffed cabbage rolls served in a delicate chicken broth based sauce. It’s healthy and easy to make.
Shrimps Cabbage Rolls
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Recipe
PRE TIME: 15 min
COOKING TIME: 15 min
TOTAL TIME: 30 min
2 SERVING
Ingredients:
- 1 lb. Cabbage
- 10.5 oz. Shrimp, Peeled And Minced Into Coase Paste
- 1 tsp. Baking Soda
- 1 tbsp. Shaoxing Wine
- 1 tsp. Sesame Oil
- 1 tsp. Salt
- 1 tsp. Sugar
- 1 pinch White Pepper
- 1 tbsp. Ginger, Minced
- 1 tbsp. Green Onion, Chopped
- 1 cup Chicken Broth
- 1 tsp. Cornstarch mix with 1 Tsp Water
- 1 tbsp. Cooking Oil
Directions:
Step 1
1
Remove enough outer leaves of cabbage to get 8 large, nearly perfect leaves. Use a paring knife to remove their thickest vein.
Step 2
2
Bring a pot of water to a boil, and add baking soda. Put leaves in boiling water until softened, a minute or so; remove, and soak in ice water to preserve green color of cabbage leaves. Drain on paper towels.
Step 3
3
Combine shrimp, shaoxing wine, sesame oil, salt, sugar, white pepper, ginger, green onion, and mix well.
Step 4
4
Lay one piece of cabbage leaf on the flat surface, and sprinkle some cornstarch on the top. Spread portion of shrimp mixture evenly on each leaf, and roll up; don't overstuff, and don't roll too tightly.
Step 5
5
Put cabbage rolls on a plate, and place in a bamboo steamer. Cover to steam for 15 minutes.
Step 6
6
Meanwhile, in a wok, add chicken broth and cornstarch water mixture to thicken it. Add oil to the sauce and mix well. Pour the sauce onto the shrimp rolls.
Step 7
7
Enjoy!
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