Stuffed bitter chinese cabbage

Stuffed bitter chinese cabbage

By
From
South East Asian Food

Bitter Chinese cabbage (kai choy) is also known as mustard green. It is not to be confused with sweet Chinese cabbage (pak choy) which is too soft for this dish. Large stalks of European celery could perhaps be used as a substitute.

Ingredients

Quantity Ingredient
500g bitter chinese cabbage
a little cornflour
vegetable oil

Prawn paste

Quantity Ingredient
250g raw prawns, unpeeled
15g pork fat or chicken fat
15g bamboo shoots
1/4 teaspoon sugar
salt
pepper

Sauce

Quantity Ingredient
1 1/2 cups chicken stock
1/2 teaspoon sesame oil
1/2 teaspoon sugar
salt
pepper
1 tablespoon cornflour, mixed with 1 tablespoon water
250g crab meat, flaked
2 tablespoons beaten egg

Method

  1. Cut away the leaves from the cabbage and put aside, leaving only those parts of the stalks that are suitable for stuffing. Cook them, uncovered, in boiling water for 5 minutes or until just soft. Drain, and leave them to soak in cold water. When cool, drain again, and cut into 7.5 cm lengths.
  2. To make the prawn paste, clean and shell the prawns, then dry them. Chop the prawns, the pork fat and the bamboo shoots separately. Squeeze dry the bamboo shoots after chopping. In a mortar or food processor attachment mix the prawn with the pork fat, sugar, salt and pepper to a really fine paste, then stir in the bamboo shoots.
  3. Sprinkle the cabbage stalks with a little cornflour to make them dry, and stuff each length with prawn paste. Heat a little vegetable oil in a pan and fry the stuffed cabbage with the prawn paste side down until it is cooked, then lift it out and drain off the excess oil carefully. Keep warm.
  4. Boil the stock until it reduces by half. In another pan, blend the sesame oil, sugar, salt, pepper and the cornflour mixture. Add the stock bit by bit to the sauce ingredients, stirring all the time, until the sauce comes to the boil and thickens. Stir in the crab meat and when it returns to the boil, remove from the heat and stir in the beaten egg. Return the saucepan to the stove, stirring again without letting it heat beyond boiling point. Now pour the sauce over the stuffed vegetable, and serve.
Tags:
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again