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Steamed Cabbage Rolls with Scallop Sauce


  • 1 Beijing cabbage

  • 200g minced prawns

  • 200g minced chicken

  • 1tbsp fish sauce

  • 1/2tsp sesame oil

  • 400ml chicken stock

  • 6 large dried scallops, soaked overnight

  • Salt and pepper

  • Cornstarch solution (cornstarch + water) - to thicken sauce


  1. In a bowl, add in prawns, chicken, fish sauce, dash of pepper and sesame oil, and mix well.

  2. Blanch cabbage leaves for 30secs.

  3. Pat dry and add meat filling to the center, then roll it up.

  4. Place them in a dish and steam for 10mins.

  5. Shred softened scallops, reserve soaking liquid.

  6. In a pan, add in stock, scallop soaking liquid and scallops. Stir well and let simmer for 5-10mins.

  7. Add in cornstarch solution and dash of pepper. Stir well till sauce thickens. Pour over cabbage rolls.

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