Shrimp Balls

These make a great light lunch – use the cabbage leaves to wrap up the shrimp balls.

Sauce:

  • 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

Shrimp

  • 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
  • Salt
  • 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.

Serves 4.