Pork and Prawn stuffed Cabbage Rolls
Makes 12-15 rolls
Here is a low carb way to enjoy delicious pork and prawn dumplings. Using cabbage leaves in place of the dough makes these a tasty and healthier addition to your repertoire.
Ingredients:
500g pork mince
165g raw king prawns roughly chopped
60g shiitake mushrooms roughly chopped
1 tbsp oyster sauce (gluten-free if required)
1 tbsp soy sauce (gluten-free if required)
1 tsp Chinese 5 spice
2 spring onions, finely sliced
2 fat cloves of garlic, crushed
12-15 large savoy cabbage leaves, washed and blanched in boiling water for 30 seconds
Dipping sauce:
1 tsp Sesame oil
2 tbsp Soy sauce (gluten-free if required)
4 tbsp Black rice vinegar
1 tbsp Sugar
Step 1: Mix the pork, prawns, mushrooms, oyster sauce, soy sauce, Chinese 5 spice, spring onion and garlic together in a large bowl. For best results use your hands to ensure everything is combined.
Step 2: Next take the blanched cabbage leaves and use a sharp knife to remove the tough stem from the base of them. Lay them flat.
Step 3: Wet your hands to help stop the mixture sticking to them and take golf ball sized amounts and mould them into a squat sausage shape and place in the centre of a leaf and then fold them for the bottom of the leaf, tucking in the sides as you go, until you have a neat parcel. Repeat with the remaining leaves.
Step 4: Steam the parcels for 12-15 minutes. Meanwhile mix up the dipping sauce ingredients. When the dumplings are freshly steamed serve them with the dipping sauce.