Prawn & Lemongrass Cabbage Rolls with Prawn Bisque

Cook Time 1 hour

Servings 4

Ingredients

For the Cabbage Rolls

1 large green cabbage, frozen overnight, then thawed (makes the leaves pliable)

700g raw prawns, peeled, shells reserved (550g for mousse, 150g chopped for texture)

1 small red chilli, finely chopped

1 stalk lemongrass, white part only, finely chopped

1 clove garlic, minced

2 Makrut (kaffir) lime leaves, finely chopped

1 tbsp fish sauce

1 egg white

¼ cup coconut cream

1½ tbsp cornflour

Neutral oil, for searing

For the Bisque

Reserved prawn shells & heads

2 tbsp grape seed oil (or other neutral oil)

1 brown onion, diced

1 carrot, diced

1 celery stalk, diced

1 stalk lemongrass, finely chopped (white part only)

2-3 slices ginger

1 tbsp tomato paste

½ cup Shaoxing wine (or white wine)

1 can tinned tomatoes (400g)

600ml fish stock (or water)

¼ cup coconut cream (or heavy cream)

Good few dashes of fish sauce

Squeeze of lime juice, to finish

Method

Remove the cabbage from the freezer and let it thaw. Once soft, peel off 8 large leaves. Set aside while you make the filling.

In a food processor, blend 400g prawns, chilli, lemongrass, garlic, kaffir lime, fish sauce, egg white, coconut cream, and cornflour until smooth. Season with sea salt.

Finely chop the remaining 100g prawns and fold them into the mousse for extra texture. Place in the fridge while you make the bisque.

Heat grape seed oil until it smokes, add shells and stir until you get a nice orange/red colour on the shell. Add your mirepoix of onion, carrot, celery, lemongrass & ginger. Once vegetables are softened add tomato paste and stir. Once the tomato paste starts to caramelise slightly add 1/2 cup of Shaoxing wine and cook off for 1-2 minutes or until the strong alcohol smell dissolves and tinned tomato and fish stock and simmer for 20-30 minutes or until a deep red oil appears on top. (No more than 30 minutes or can be bitter). Take care to skim any scum.

Strain and add back to pan with coconut cream and reduce. Season with fish sauce and lime juice. Keep warm.

Divide the mousse mixture evenly amongst each cabbage leaf, fold the sides in, and roll tightly like a parcel. Heat a large pan with a little oil over medium heat. Sear the cabbage rolls seam side down until golden brown, then flip and repeat.

Pour the hot bisque over the rolls, cover, and simmer for 10 minutes until cooked through. Spoon the bisque into shallow bowls, placing two cabbage rolls per person.

Garnish with a drizzle of coconut cream and fresh coriander. Serve with a side of steamed jasmine rice or crusty bread to soak up the bisque.

Previous
Previous

Pan Baked Pizza

Next
Next

Mauritian Fried Fish & Eggplant Curry