Blanche the cabbage leaves for 10 seconds in boiling water. Take out and put in ice water for 10 seconds to stop them cooking. Pat dry the leaves and lay out.
Finely chop the lemongrass, garlic, pink eschalot, chilli, ginger, coriander and add to the chicken mince and mix evenly. Stir in sweet soy to the mix.
Place one TBSP of mixture in the center of each cabbage leaf and sprinkle crushed cashew nuts on top. Fold the cabbage leaf around the mix to form a parcel.
Place the parcels on steaming paper inside the steamer for four minutes.
Garnish with baby coriander leaves and drizzle with olive oil and sweet soy.
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