4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 C.

4 T. minced shallots (about 6 shallots)

3 T. minced coriander leaves (cilantro)

1/2 tsp. salt

1/2 tsp. ground white pepper

1 lb. large cabbage leaves, blanched until soft

10 whole spring onion green, blanched until soft, for fastening

6 C. chick or pork stock

2 T. sliced spring onions to garnish

2 T. fish sauce, for dipping

 

Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping T. of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.

 

 

Yield:

Calories:

Fat:

Fiber: