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Shrimp Cabbage Rolls

20m
Serves 4
facebook.com

Shrimp Cabbage Rolls

facebook.com
20m
Serves 4

Directions

  1. 1Wrap the entire cabbage with plastic wrap and freeze overnight until rock solid. Bring out to defrost (about 4 hours before cooking) or defrost using microwave setting.
  2. 2Make the shrimp filling by removing the shrimp tails and combining shrimp, lemongrass, garlic, ginger, fish sauce, cumin, salt and lime zest in food processor, pulse until well minced but not pureed.
  3. 3Once the cabbage leaves have defrosted, carefully peel each one away. Cut away the hard stem at the bottom of each leaf.
  4. 4Put 3 tbsp of shrimp filling on the lower third of each leaf. Fold forward once, then fold in sides, then continue rolling. Repeat then set aside.
  5. 5In a skillet (with a lid), heat the olive oil over medium-low heat. Add the spices and saute until fragrant.
  6. 6Add the ginger and garlic, saute for 2 minutes.
  7. 7Pour in the coconut milk, water, and lime juice. Season with salt to taste and bring to a simmer.
  8. 8Add cabbage rolls, cover, and cook for 10-15 mins, flipping the rolls once until they are firm. Serve over rice with chopped dill.

Ingredients

  • 1 small head of cabbage
  • 25 shrimp, peeled and deveined
  • 1 tsp fish sauce
  • 1 lemon grass stalk, minced
  • 1 garlic clove, minced
  • 1 ” ginger, minced
  • 2 tbsp chopped cilantro
  • 0.5 tsp cumin
  • 0.5 tsp red chili flakes
  • 0.5 tsp salt
  • 1 limes, zest
  • 2 tbsp olive oil
  • 1.5 tsp adobo curry
  • 0.5 tsp turmeric
  • 1 ” ginger, minced
  • 1 garlic clove, minced
  • 1 cup coconut milk
  • 0.5 cup water
  • 1 lime juice
  • 1 to taste salt
  • 1 chopped dill

Equipment

knifefood processorgraterskillet with a lid

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