Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Pork, prawn and cabbage rolls with crab roe sauce 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. 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