
Ingredients for 4 to 6 people

1 Chinese Cabbage/Napa cabbage (about 2lbs or 1KG)
1 small onion
1t salt
1T oil for frying
2T olive oil and 3T butter for making white sauce
1/2 cup all purpose flour
1/2 milk
2 dried scallops (available in most Asian stores)
1T dried shrimps (available in most Asian stores)
1T rice wine
Preparation of shrimp and scallop
1 In seperate bowls soak shrimp and scallop in about half a cup of water for at least half and hour.
2 Break the scallop up.
Procedure
1 Wash the cabbage and cut into pieces.
2 Fry the shrimp.

3 Add the cabbage and fry for 3 minutes.

4 Add the scallops and the juice from soaking.
5 Cover the pan and continue cooking unitl the cabbage is soft.

6 Take the cabbage out and put the juice in a seperate container. Set the juice aside until it is cool.
7 On a low heat melt the butter in the olive oil.
8 Lightly fry the onion.
9 Stir in the flour and keep stiring while cooking for a minute. Then slowly add the juice from the cabbage to make a paste, remembering to stir all time. Gradually add the milk and continually stir to to avoid getting a lumpy sauce. The texture should still be a paste. If the texture gets too thick to stir, just add some water or milk.

10 Remove 3/4 cup of the paste and set aside.
11. Add the cooked cabbage to the pan and mix well. Then pour the mixture into an oven-proof dish.
12. Spread the saved cup of paste over the mixture

13 Bake for 15 minutes at 180°C/350°F or until the top is light brown and crispy.
14 Serve hot and enjoy.