Servings: 4
Ingredients
|
10 |
each |
Napa Cabbage leaves |
|
1/2 |
bunch/bundle |
watercress |
|
2 |
tablespoons |
blended sesame/soy bean oil |
|
Stuffing |
||
|
2 |
cups |
Clam meat (substitute or combine with crab, lobster, or shrimp) |
|
1 |
each |
Onion |
|
3 |
each |
Eggs |
|
Clam Seasoning Mix |
||
|
Broth Mix: |
||
|
1/2 |
cup |
Beef broth |
|
1 |
tablespoon |
Soy sauce |
|
2 |
teaspoons |
Sugar |
|
Clam Seasoning Mix: |
||
|
1/2 |
teaspoon |
Salt |
|
1 |
teaspoon |
Sesame seed paste* |
|
1 |
each |
green onion |
|
3 |
each |
fresh cloves garlic |
|
1/2 |
teaspoon |
Pepper |
Procedure
Preparation
Cabbage Leaves
Bring a pot of water to a boil over high heat.
Holding the leafy potion of the cabbage leaves, place the stem (thicker) portion into the boiling water until they soften, then drop completely into the water.
Boil for 3 minutes, remove from water and drain.
Clam Meat
Remove clam meat from shell, clean, and wash.
Place into boiling water and boil for about four to five minutes.
Remove meat from pot, drain and cool.
Coarse chop the meat.
Onion
Mince onion and stir fry (saute) for 1 minute.
Set aside.
Clam Seasoning Mix
* Dry toast 2 teaspoons sesame seeds in a hot wok/skillet until golden brown.
* Place in a mortar and grind with pestle until you have a fine smooth paste.
Mince green onion and garlic cloves, then mix all seasoning ingredients.
Mix Stuffing
Combine chopped clam, minced onion, and stuffing mix together.
Mix well.
Eggs
Hard cook eggs by boiling over high heat for about 13 minutes.
Cool, peel, and cut each egg into quarters from top to bottom.
Watercress
Wash in cold water then immerse the stem portion in boiling water for about 1 1/2 minutes.
Fill leaves
Spread the cabbage leaves then cut away the thickest portion of the stems.
Place about one tablespoon of the stuffing and one egg quarter on each leaf, then roll carefully, folding the outer edges inward “burrito” style.
Tie each roll with watercress stem.
Cooking:
Mix broth ingredients together in a mixing bowl.
Heat a large fry pan over high heat.
Add oil, then cabbage rolls. Cook about 45 seconds to 1 minute on each side, until lightly browned.
Reduce heat to low and pour the broth mix over the rolls.
Simmer over low heat fifteen to eighteen minutes.
Serve hot with sticky rice and ban chan.