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15 Oct Steamed Asian Chicken and Crab “Parcels”

  • 1 MEDIUM SAVOY OR CHINESE CABBAGE
  • 2 SCALLIONS
  • 1 RED CHILI
  • 1 GARLIC CLOVE, PEELED
  • 1 Tsp. TRASSI
  • 1 Tbsp. FRESH GINGER
  • 1 Tbsp. LEMONGRASS
  • PINCH OF NUTMEG
  • Tsp. CUMIN
  • 2 tbsp. FRESH CILANTRO
  • Tsp. COCONUT OIL
  • JUICE AND ZEST FROM 1 LIME
  • Tsp. SESAME SEEDS
  • Tsp. SESAME OIL /strong>
  • BLACK PEPPER
  • Tsp. FISHSAUCE
  • 200 GR. MINCED CHICKEN
  • 200 GR. SURIMI
  • 3 CHOPPED LIME LEAVES
  • 1 tbsp. GRATED COCONUT

 
Bring a large pot of salted water to boil • Remove the tough outer leaves of the cabbage, then slice off the root end and separate the leaves • Plunge them into the boiling salted water to blanch for 2 minutes, then remove to a bowl of cold water to stop the cooking • Drain and set aside • Pour out all but a couple inches of water in the bottom of the pot and place a steamer inside the pot (or place a bamboo steamer on top of the pot) • Meanwhile, in a food processor, pulse the scallions, red chili, garlic, trassi, ginger, lemongrass, nutmeg, cumin, cilantro, coconut oil, sesame seeds, black pepper, lime leaves, grated coconut and fish sauce until everything is minced • Add the chicken, surimi, lime juice and zest, and sesame oil. Process until completely pureed; the result will be a kind of meat paste. Lay out the leaves of cabbage on a cutting board and place a small amount (2-3 tablespoons) of the chicken mixture onto the root end of a cabbage leaf. Fold the leaf over once to enclose the chicken, fold both sides in, then roll it once again so that the seam side is down. Repeat with the remaining cabbage leaves and paste.
Bring the water in the bottom of the steaming pot to a boil, then place the parcels seam side down into the basket. Cover and steam until the chicken is cooked through, 10-15 minutes depending on their size.  

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