Shrimp Rolls with Citrus-Ginger Dipping Sauce
Cooked in a steamer, these cabbage-encased shrimp rolls become a lighter take on Chinese takeout. The low-fat bites are flavored with scallions, chile, and garlic, and are served with a tangy citrus dipping sauce.
For the Dipping Sauce
- 1/3 cup orange juice
- 3 tablespoons fresh lime juice
- 2 tablespoons grated peeled fresh ginger
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon sugar
- 1 fresh red chile, thinly sliced crosswise
For the Shrimp Rolls
- 2 heads savoy cabbage (1 3/4 pounds total)
- 12 ounces large shrimp, peeled, deveined, and finely chopped
- 1/4 teaspoon coarse salt
- 1/3 cup finely chopped water chestnuts
- 1 tablespoon minced peeled fresh ginger
- 1/3 cup finely chopped scallions (about 4), white and pale-green parts only
- 3 quarts chopped fresh cilantro
- 6 garlic cloves, minced
- 1 teaspoon finely chopped fresh serrano chile
- 1 large egg white
- 2 1/2 teaspoons cornstarch
Make the dipping sauce: Stir juices, ginger, oil, sugar, and chile in a bowl. Refrigerate until ready to use, up to 1 day.
Make the shrimp rolls: Remove 6 of the best whole leaves from each cabbage; set aside. (Reserve remaining cabbage for another use.) Place shrimp in a medium bowl; sprinkle with salt. Stir in water chestnuts, ginger, scallions, cilantro, garlic, and chile. Add egg white and cornstarch; stir until combined. Turn mixture out onto a cutting board. Finely chop all ingredients just until a paste forms.
Place 2 tablespoons filling at base of 1 cabbage leaf; shape into a log. Fold leaf's ends in and roll tightly around filling. Place in a bamboo steamer. Repeat with remaining leaves and filling.
Fill a wok or large skillet with 1 inch of water; bring to a boil. Place steamer over wok (bottom slats should not touch water); reduce heat to medium. Cover, and steam until cabbage leaves are soft and shrimp are cooked through, 20 to 25 minutes. Halve rolls diagonally, and serve with the dipping sauce.
SourceMartha Stewart Living, January 2006