INGREDIENTS

• 6 Cabbage leaves
• 12 Oz of Chopped up shrimp
• 1/2 Teaspoon Salt
• 1/4 Teaspoon of white pepper
• 1 Tablespoon of cooking wine
• 2 Table of corn starch
• 1 Teaspoon of Spicy Chili Bean Sauce Toban Djan
• 1 Teaspoon of corns starch
• 2 Teaspoon of water
• 1 Teaspoon of oysters sauce

DIRECTIONS:

STEP 1 – MARINATE CHOPPED UP SHRIMP

• In a bowl with chopped up shrimp add salt, white pepper, cooking wine, 1 Tablespoon of corn starch and Spicy Chili Bean Sauce Toban Djan and mix together evenly

STEP 2 – BOIL THE CHINESE CABBAGE

• Boil the 6 chinese cabbage leaves for 2 minutes

STEP 3 – THICKENING AGENT FOR THE SAUCE

• Mix in together 1 teaspoon of corn starch and 2 teaspoon of water
• Set it aside later for the sauce

STEP 3 – ROLL UP THE CHINESE CABBAGE WITH SHRIMP

• Add around a tablespoon of shrimp on the boiled cabbage leaves and roll it up like an eggroll

STEP 4 – STEAM THE SHRIMP CABBAGE ROLLS

• Steam the cabbage rolls on a plate for 10 minutes

STEP 5 – MAKING THE SAUCE

• Drain the water from the steamed cabbage leaves into a wok or pan
• Add 1 teaspoon of oyster sauce with the premade thickening agent and stir for a minute in a heated wok or pan
• Add the sauce on top of the shrimp cabbage rolls