Steamed Shanghai Cabbages Stuffed with Shrimp Paste

Tested Recipe Adapted from Eva Kam Mum’s Loving Dishes

Steamed Shanghai Cabbages Stuffed witgh Shrimp Paste


150g shelled shrimps

1 tbsp cooked lard, diced finely

Flying fish roes (Japanese crab roes)

8 medium-sized shanghai white cabbage

50g cooked lotus seeds (optional)


¼ tsp salt

Ground white pepper

½ tsp potato starch

Starch solution:

5 tbsp stock

1 tsp potato starch

1/8 tsp salt

Preparation Instructions:

  1. Devein shrimps. Mix with a little rock salt and potato starch. Wash lightly and rinse. Wipe dry. Pat with a knife into mash and chop briefly with the back of knife.
  2. Mix shrimp paste with cooked lard and seasoning. Stir and throw from top down into a bowl until sticky. Refrigerate for at least ½ hour.
  3. Cut off leaves from shanghai white cabbage and trim the stalks into flower shaped. Trim off the central part. Rinse and wipe dry. Stuff in the shrimp paste.
  4. Steam over high heat for 5 minutes.
  5. Cook lotus seeds in the starch solution until boiled. Pour the mixture over the stuffed cabbages. Garnish with flying fish roes and serve.

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