Directions: |
Directions:Step 1: Marinate the shrimp. Add the pealed fresh shrimp to a mixing bowl, along with 2 tsp. of sugar, 1 tsp. of ground pepper, 2 tbsp. of oyster sauce and 2 tsp. of soy sauce. Mix everything together and leave the shrimp to marinate in the sauce for at least 20 minutes.
Step 2: Now bring some water to the boil in a wok, and boil 6 Chinese cabbage leaves for a few minutes until they begin to turn clear. I use a wok as its wider so can fit the large leaves. Once the leaves are cooked, set them aside.
Step 3: Next boil the 6 spring onions for about 3 minutes or so until they have softened, then set aside.
Step 4: Once the shrimp have finished marinating, lay out one of the Chinese cabbage leaves, and roll 1 or 2 of the shrimp in the leaf depending on their size. Seal the shrimp up in the cabbage leaf, so that it is completely covered, then tie one of the spring onions around the stuffed leaf. Repeat this process until all of the cabbage leaves are stuffed.
Step 5: Now bring 2 1/4 cups of water to the boil in a wok, and then add in 2 crushed cloves of garlic and 1/2 a vegetable stock cube. Stir until the stock cube has dissolved in the water, then add in the stuffed cabbage leaves, along with about 1 tbsp. of the sauce we marinated the shrimp in. Let the stuffed cabbage leaves cook in the soup for about 3 to 5 minutes until the shrimp is cooked. The exact time will depend on the size of the shrimp you are using. Taste the soup and if you want it to have a stronger flavor, simply spoon in more of the sauce we marinated the shrimp in.
Step 6: Finally pour the stuffed leaves and soup into a serving bowl, garnish with chopped coriander and spring onion, and some fried garlic oil, then serve and enjoy! |
This recipe for Shrimp Stuffed Cabbage Soup is from