Blanch cabbage leaves in plenty of hot water for two to three minutes. Drain and pat dry with absorbent paper.
Blend chicken mince, prawns, one stalk of spring onion greens, chilli powder, salt, onebird’s eye chilli,one fourth teaspoon crushed black peppercorns, half the garlic and half tablespoon oil in a food processor till well combined. Transfer into a bowl.
Place two tablespoon mixture at one end of each cabbage leaf, fold the sides around the filling and roll it firmly.
Bring sufficient water to a boil in a steamer. Arrange the cabbage rolls on a perforated plate and steam for ten minutes.
Heat remaining oil in a non-stick pan, add remaining garlic, one stalk of spring onion green, one slit bird eye chilli and leek and sauté for two minutes. Add salt andremaining crushed pepper corns and mix.
Place the cabbage rolls on serving plate and garnish with sautéed leeks and garlic mixture and remaining spring onion greens and serve hot.