Fondue Chinoise: Cabbage Rolls with Shrimp Farce

*8-10 servings as part of the fondue party Blanch the savoy cabbage leaves in salted water for 2 min, rinse and dry. Remove the stem in a wedge shape. Break the crab tails out of their shells, gut them and chop them finely. Clean the spring onions and chop them finely. Cut the peppers lengthwise, remove the seeds and finely dice. Peel the garlic and press it through a press. Pluck the coriander greens from the stems and chop.

Mix the shrimp meat with the peppers, garlic, scallions and cilantro greens. Season with sesame oil, salt, lime juice and pepper.

Cut each savoy cabbage leaf into a 15×10 cm rectangle. Divide the shrimp farce into 10 portions. Form a unit of shrimp farce in the center of the bottom ends of the leaves. Fold the sides over the farce and fold tightly into a roll, then pin together with a toothpick.

Cook the savoy rolls in the boiling clear soup for 2-3 minutes at the table.

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