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Chan Chen Hei

White Jade Rolls with Crab Sauce

Hai Zap Bak Yok Qun

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Preparation info
  • Makes

    10

    • Difficulty

      Medium

Appears in
Dim Sum
Dim Sum

By Chan Chen Hei

Published 2005

  • About

This classic dish inspires many variations. You can steam dainty portions in Chinese soup spoons for an elegant presentation or make larger bundles and serve them as a main dish. You can even omit the meat and turn this into a vegetarian treat.

Ingredients

Chinese cabbage (wong bok) 1

Method

  • Cut off both ends of cabbage. Discard any old, outer leaves and use only the tender, inner leaves. Blanch leaves briefly in boiling water then plunge into cold water. This will make the leaves crisp. Remove and drain well.
  • Prepare filling. Combine prawn meat, pork, spring onions and mushrooms if using. Season with salt, sugar, pepper and sesame oil to taste. Mix

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