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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.

  • Servings: 6
Shrimp Rolls with Citrus-Ginger Dipping Sauce

Photography: Ellie Miller

Source: Martha Stewart Living, January 2006

Ingredients

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

Directions

  1. Make the dipping sauce: Stir juices, ginger, oil, sugar, and chile in a bowl. Refrigerate until ready to use, up to 1 day.

  2. 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.

  3. 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.

  4. 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.

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