Chinese Cabbage Parcels
Source – Adapted from Jamie Oliver
400g minced fatty pork (you can use minced lean pork, but the filling will not be as succulent and soft)
150g shrimp cut into small pieces
100g silken tofu
100g water chestnuts (frozen or fresh)
3 T chopped scallions
3 T oyster sauce
1 T fish sauce
1 T Shaoxing Huatiao wine
1 T cajun seasonings (Masterfoods)
2 T sesame seed oil
2 t chilli powder
12 large chinese cabbage leaves
Serve with sweet Thai chilli sauce and sesame seeds
Mix all ingredients except cabbage leaves into a paste and set aside in fridge to marinade for at least 1 hour.
Set up a bamboo steamer neatly over a pot of boiling water. If the steamer is larger than the pot and does not sit perfectly, lay a sheet of aluminium foil beneath the bamboo steamer and punch some holes in it to allow steam to enter from the pot but not leak from the sides.
Prepare a flat plate that will sit nicely in the bamboo steamer.
Soften the cabbage leaves by boiling them for 2 mins in boiling water and a pinch of salt. Remove from boiling water and soak in cold water. Drain leaves and set aside.
To do the cabbage rolls:
Lay a cabbage leaf flat and place a generous portion of the pork mixture at the stem end. Roll once. Tuck in the sides and roll over again.
Tuck the leaves underneath nicely and lay on the plate.
Steam the cabbage parcels for 12 to 13 minutes. Careful not to over cook them, and the filling will be nicely soft.
Sprinkle sesame seeds on the parcels and serve with sweet Thai chilli sauce.
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