Steamed pork and prawn balls

steamed pork and prawn balls is a classic go-to for an easy weekday dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the spring onions, ginger, whole garlic clove and the lime zest into a food processor and pulse into a coarse paste. Add the pork, egg and the tamari or soy sauce and process into a smooth paste. Tip the mixture into a bowl.

Step 2

Chop the raw prawns into tiny pieces, add them to the pork mixture and mix together well with your hands (or a spoon if you don’t want to get mucky). Shape the mixture into 24 balls and arrange in a single layer in the base of a stackable steamer (if you don’t have one, see tip). Steam for 8 minutes or until firm and cooked through. Turn off the steamer and keep the balls hot.

Step 3

Spray a large non-stick wok or deep frying pan with low-calorie cooking spray and place over a medium-high heat. Add the sliced garlic, pak choi, mushrooms and stock, increase the heat to high and stir-fry for 3-4 minutes until the pak choi is tender. Add 4 tbsp oyster sauce to the pan and toss together well.

Step 4

Spoon the stir-fry into deep bowls or plates and mix in the pork and prawn balls. Drizzle over the remaining oyster sauce and scatter with the extra spring onions to serve.