Shrimp and Napa Cabbage Rolls

Name: Shrimp and Napa Cabbage Rolls
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 8.8 oz (250 grams) large shrimp, peeled and deveined; 1.4 oz (40 grams) finely chopped carrot; 10 napa cabbage leaves; 4 oz (115 grams) firm tofu; 1.8 oz (50 grams) chopped green onion; 1 teaspoon minced garlic; 1 teaspoon minced ginger; [Seasonings]; 1 teaspoon soy sauce; 1/2 teaspoon mirin; 1/2 teaspoon salt; White pepper, to taste; [Thickening Sauce]; 1 tablespoon low-sodium soy sauce; 1 tablespoon cornstarch

凱茜媽咪の廚房 @Kathy_kitchen

Enjoy delicious food while cutting carbs! These juicy, flavorful shrimp make a tasty and healthy dish. With a light taste, this recipe highlights the high-protein shrimp and fiber-rich napa cabbage. Perfect for both family meals and entertaining guests, it's also a great low-carb lunchbox option.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

30 minutes

Serves 4 servings

8.8 oz (250 grams)large shrimp, peeled and deveined
1.4 oz (40 grams)finely chopped carrot
10napa cabbage leaves
4 oz (115 grams)firm tofu
1.8 oz (50 grams)chopped green onion
1 teaspoonminced garlic
1 teaspoonminced ginger
[Seasonings]
1 teaspoonsoy sauce
1/2 teaspoonmirin
1/2 teaspoonsalt
White pepper, to taste
[Thickening Sauce]
1 tablespoonlow-sodium soy sauce
1 tablespooncornstarch

Saved

Steps

30 minutes

1

Prepare the ingredients. Cut the napa cabbage leaves from the base and separate each leaf. Rinse thoroughly. Peel and finely chop the carrot. Wash and chop the green onion. Prepare the minced garlic and ginger. Slice the firm tofu and set aside.
2

Bring half a pot of water to a boil. Blanch the napa cabbage leaves, then transfer them to cold water. Lay the leaves out flat.
3

Remove the heads and shells from the shrimp, keeping the shrimp whole. Rinse well, then cut along the back to remove the vein.
4

Chop the shrimp into small pieces, then mince into a paste. You can also use a food processor for this step.
5

Add the chopped carrot and green onion to the shrimp paste, along with the seasonings. Stir in one direction with chopsticks until the mixture becomes sticky. Cover with plastic wrap and refrigerate until ready to use.
6

Wet your hands, take a portion of the shrimp mixture, and place it on a slice of tofu. Then place each tofu and shrimp mixture onto a cabbage leaf and roll up tightly.
7

Your shrimp and napa cabbage rolls are now ready to cook.
8

Pour 1 cup (240 ml) of water and 1 tablespoon of soy sauce into a pot.
9

Place the shrimp and cabbage rolls in the pot.
10

Cover and simmer for 5 minutes. Remove the lid and check if the rolls are cooked through.
11

Carefully remove the cooked rolls and arrange them on a serving plate.
12

Thicken the remaining liquid in the pot with a cornstarch slurry, then pour the sauce over the rolls.
13

Enjoy your nutritious and flavorful shrimp and napa cabbage rolls!
14

[Tip]
* You can add some finely chopped wood ear mushrooms to the shrimp filling for extra color and fiber.