Food
Pork, prawn and cabbage rolls with crab roe sauce
Preparation time
Cooking time
Serves
Makes 1 sharing plate for 4
Young, fresh, clean and crisp, a young Riesling will tick the boxes with the delicate flavours in the rolls.
8 Chinese cabbage leaves (use cabbage heart for best result), cleaned and trimmed to 8cm wide, 20cm long
8 pieces of dry bamboo fungus, cleaned and soaked until soft, then drained and set aside
8 broccoli florets, cleaned
Filling
200g pork mince
200g prawn meat, cleaned and roughly chopped
50g shitake mushroom, soaked, cleaned and finely chopped
30g pork mince fat
30g dried scallop, soaked until soft
Filling marinade
1/4 tsp sugar
1/4 tsp salt
Pinch chicken powder
Pinch white pepper
Drizzle sesame oil
1 egg
Sauce
100g crab roe
30g carrot, finely diced
200g chicken stock
1/2 tsp sugar
1/4 tsp salt
Pinch potato starch mixed with water to form a liquid paste
Pinch white pepper
Drizzle sesame oil
- Boil cabbage leaves until soft and soak in cold water until cool. Drain and set aside.
- Combine marinade and filling ingredients. Marinate for 15-30 minutes.
- Place a cabbage leaf on work bench and place 60g of filling at one end of the leaf than roll it into a log. (Do not roll too tightly and ensure no filling spills out either end.)
- Carefully open up the bamboo fungus sleeve, and insert the cabbage roll. Then steam for 8 minutes or until filling is cooked. (Time depends on strength of steamer.)
- Meanwhile, boil broccoli. Once cooked, drain and set aside for plating.
- Lightly boil diced carrot and set aside.
- Using a small pot, boil chicken stock and crab roe. Add in the remaining sauce ingredients and carrot. Pour on top of cabbage roll.