These make a great light lunch – use the cabbage leaves to wrap up the shrimp balls.
- 4 1/2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1 1/2 tsp toasted sesame oil
- 1 1/2 tbsp sliced scallions
- 1 lb medium shrimp, peeled and chopped into small chunks.
- 2 tbsp minced ginger
- 1 clove garlic, minced
- 2 tbsp chives, minced
- 1 egg white
- Zest and juice of one lime
- 8 Napa cabbage leaves
Combine ingredients for sauce and set aside.
Combine shrimp ingredients except cabbage and form into one inch balls.
Place cabbage leaves on a steaming rack, fill a pot with one inch of water. Place shrimp balls in and steam for 3 minutes, turning 1/2 way through.
Serve on cabbage leaves with sauce.