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.