"Saturday Night Take Away" chicken parcels

This recipe low fat and for the weekend.
 There little bit of chopping for this recipe but if you have a food processor it'll do all the work for you.
Use won ton wrappers if you want and deep fry them.

Warning this recipe contains no MSG  :)

Serves 4

Ingredients:

The Parcels;

1large head of Savoy Cabbage
Salt

Cut off the core and outer leaves from the cabbage and separate the leaves.
Blanch the leaves in salted boiling water for 1-2 minutes and cool down in either a bowl of cold water and ice or run a cold tap over them to stop them cooking too much and going soggy.
the reason why we blanch them first is that they become pliable for the parcels.

Use won ton wrappers instead of cabbage for the parcels if you want and deep fry them.

The Filling;

50 g fresh ginger or galangal
2 cloves garlic
1 large bunch coriander
1 Small bunch mint
2 chillies
4 scallions or 1 banana shallot \
1 tablespoon sweet chilli sauce
Juice 3 limes
1 tablespoon fish sauce
400 g chicken, prawns or any white firm fish such as cod,hake,haddock.
tiny pinch salt
(If worried about seasoning fry off a tiny piece of the mix and taste then adjust where necessary remember the fish sauce is salty so be careful with adding salt)


Method:

Pulse all the ingredients in a food processor except chicken, when they are nicely chopped add chicken and pulse again until it looks like mince meat rather than a paste.

Have the cabbage leaves stacked up on a plate ready to use one by one.

Place a heaped spoon of the chicken mix on the end of the cabbage leaf and roll it up and tuck under the sides and repeat, if they wont close just take out a little of the filling.

Have a steamer ready, place each parcel next to each other with no space as this will keep them closed while cooking.Pop the lid on and steam them for 8 minutes.
If your not sure if they are cooked take one out and cut it in half if its piping hot they are ready.

(the last time I made these my cabbage was far too small and had the filling left over, so I froze it for the next time ).

 Serve with soy sauce ,chilli sauce etc.

Enjoy!