Tuesday, April 20, 2010



450g prawns
6 pieces chinese cabbage leaves
1 tbsp diced carrot
1/2 square sheet laver, shredded
1 tsp wine
1 tomato for decoration


a pinch of salt and pepper
1/2 tsp cornflour
1/2 egg white
1/2 tsp sesame oil


2 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp cornflour
1/2 tsp sugar
1/2 tsp sesame oil
3 tbsp water


  1. Shell and devein prawns. Minced the prawns.
  2. Marinade with seasoning, carrot and laver.
  3. Mix until all well combined. Chill in refrigerator for 1 hour.
  4. Wash cabbage.
  5. Blanch in oil and hot water until tender.
  6. Remove and rinse under cold water.
  7. Drain and set aside.
  8. Spread cabbage leaves on a flat surface.
  9. Sprinkle a little cornflour.
  10. Scoop 1 tbsp of prawn mixture on to the end of the cabbage.
  11. Fold up to form a roll.
  12. Steam for 10min.
  13. Drain the leftover liquid.
  14. Heat up wok with 1 tbsp of oil.
  15. Sizzle with wine, sauce and bring to boil.
  16. Pour onto the cooked cabbage rolls.
  17. Garnish with tomato.


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