Prawn Rolls in Light Plum Sauce ( Gung Ning Rad Sauce Beuy )

Ingredients:

10 uncooked prawns
50 grams pork mince
4 garlic cloves
1/2 teaspoon white pepper
1 teaspoon salt
10 green Chinese cabbage leaves
2 tablespoon plum sauce
1 tablespoon orange juice
1/2 tablespoon brandy or Thai whiskey if you can get it.
10 toothpicks

Procedure:

Clean the prawns, remove the black line gut and the shell, tail & head. Chop the garlic finely, mix with pork mince and salt. Clean the green cabbage leaves and cut into 6×20 cm lengths. We now roll the parcels up. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage. As you roll, tuck in the edges of the cabbage to enclose the meat and shrimp completely into a little parcel. Secure them with a toothpick. Steam for 10 minutes. Mix the plum sauce, orange juice and brandy in a saucepan and warm over a low heat. Serve the prawns with the sauce poured over them. Serve with rice or bread.