Shrimp Stuffed Cabbage Soup Recipe (Pak Gad Khao Hor Goong)

• 1/2 litre of water
• 1/2 vegetable stock cube
• 2 teaspoons soy sauce
  
• 1 teaspoon ground pepper
• 2 tbsp oyster sauce
  
• 2 teaspoons sugar
• 2 crushed cloves of garlic
• 6 chinese cabbage leaves
• 150g peeled shrimp
• 6 spring onions
• chopped coriander and spring onion for garnishing
• fried garlic oil for garnishing

Special Cooking Equipment Used

• wok
  

Cooking instructions

Step 1: First we need to marinate the shrimp, so add 150g of peeled fresh shrimp to a mixing bowl, along with 2 teaspoons of sugar, 1 teaspoon of ground pepper, 2 tbsp of oyster sauce and 2 teaspoons of soy sauce. mix everything together and leave the shrimp to marinate in the sauce for at least 20 minutes.

Step 2: Now bring some water to the boil in a wok, and boil 6 chinese cabbage leaves for a few minutes until they begin to turn clear. We are using a wok as its wider so can fit the large leaves. Once the leaves are cooked, set them aside.

Step 3: Next boil the 6 spring onions for about 3 minutes or so until they have softened, then set aside.

Step 4: Once the shrimp has finished marinating, lay out one of the chinese cabbage leaves, and roll 1 or 2 of the shrimp in the leaf depending on their size. Seal the shrimp up in the cabbage leaf, so that it is completely covered, then tie one of the spring onions around the stuffed leaf. Repeat this process until all of the cabbage leaves are stuffed.

Step 5: Now bring 1/2 litre of water to the boil in a wok, and then add in 2 crushed cloves of garlic and 1/2 a vegetable stock cube. Stir until the stock cube has dissolved in the water, then add in the stuffed cabbage leaves, along with about 1 tbsp of the sauce we marinated the shrimp in. Let the stuffed cabbage leaves cook in the soup for about 3 to 5 minutes until the shrimp is cooked. The exact time will depend on the size of the shrimp you are using. Taste the soup and if you want it to have a stronger flavour, simply spoon in more of the sauce we marinated the shrimp in.

Step 6: Finally pour the stuffed leaves and soup into a serving bowl, garnish with chopped coriander and spring onion, and some fried garlic oil, then serve and enjoy!