Filling Ingredients

  • 1 packet of Xndo Zero Rice
  • 200g fresh peeled prawn meat, deveined
  • 250g minced meat, either pork, chicken or fish paste
  • Handful of black fungus, soaked to soften and then chopped coarsely
  • 3-4 tbsp frozen vegetables, thawed to room temperature
  • 3-4 tbsp goji berries, soaked to reconstitute slightly
  • 2 tbsp light soya sauce
  • 1 tbsp toasted sole fish powder
  • 1 tbsp sesame oil
  • Dash of ground white pepper
  • 1/2 tbsp Chinese cooking wine (huadiao, shaoxing)
  • 1/2 tbsp corn starch

Drizzle Sauce Ingredients

  • 1 cup superior stock
  • 1/2 tbsp oyster sauce
  • 1/2 tsp light soya sauce
  • 1 egg white, lightly beaten in a small bowl
  • 1/2 tbsp corn starch or potato starch mixed with 2 tbsp water to form a slurry



  1. In a mixing bowl, place all the main ingredients (except Napa cabbage) and mix well.
  2. Set aside to marinate for 20-30 min
  3. Bring some water to a boil in a wok and lower flame to a simmer. Add a pinch of salt and a few drops of cooking oil.
  4. Blanch the napa cabbage leaves, 1-2 at a time in the simmering water very briefly (no more than 15s) until just soften. Drain and set aside to cool down slightly.
  5. Place a piece of blanched Napa cabbage on a clean chopping board, scoop a tbsp of filling ingredients and lay 2-3 prawns over, proceed to cover with another tbsp of filling ingredients.
  6. Roll tightly to form a cylinder.
  7. Repeat process with the remaining ingredients until used up
  8. Steam the cabbage rolls over high heat until thoroughly cooked through, between 12-15 min depending on the type of minced meat used.
  9. Drain slightly and set aside to cool down. Cut the cabbage rolls into halves or thick slices if the rolls are too big.
  10. To prepare the drizzle sauce, pour superior stock, oyster sauce, light soya sauce in a saucepan and bring to a boil and add some goji berries.
  11. Pour egg white over the surface of the stock mixture and let it set for 15-20s before using a spatula to gently break it up.
  12. Pour corn starch slurry over the stock mixture and stir well until nicely thickened.
  13. Drizzle the superior stock over the cabbage rolls and serve immediately.
Recipe by Alan Goh from Singapore Home Cooks