One thing that I adore from the Chinese are dim sum. I love all the dim sum; Sui Mai, Har Gow, Char Siu Bao and Wo Tip. Here’s our take on Sui Mai – Syn Free Pork & Prawn Sui Mai. If you’re not keen on prawns, check out our Syn Free Chicken, Pork & Chilli Sui Mai recipe.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
Usually, Sui Mai are wrapped in wonton wrappers and then steamed. Sadly, wonton wrappers are Synned (booooo). We usually make our own pasta mix, and use that to wrap Sui Mai, but we figured that it might get a little complicated to follow.
We wanted to keep these Syn Free Pork & Prawn Sui Mai as speedy and as easy as possible.
We’d had Sui Mai wrapped in pak choi before, so thought we’d try the same with chinese leaf. The best thing? Chinese leaf is a speed food on the Slimming World Extra Easy plan.
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Things to make these Syn Free Pork & Prawn Sui Mai easier!
There are a couple of things that make this recipe for Syn Free Pork & Prawn Sui Mai so much easier!
A fine grater and a bamboo steamer.
We use this Deiss Micro Grater that you can get from Amazon UK. It’s the best grater we’ve ever come across, which is saying something.
You can grate everything with it; cheese, ginger, garlic cloves, nutmeg, carrot – anything you like. We grated the ginger and carrot for this Syn Free Pork & Prawn Sui Mai recipe.
Next up, a Bamboo Steamer.
You don’t need to use a Bamboo Steamer, but I’d advise you do! Inexpensive and they do the job so well. They also look great if you have friends over for a Slimming World Fakeaway feast.
You can grab this Andrew James Bamboo steamer over on Amazon UK!
How do I make Syn Free Pork & Prawn Sui Mai?
Step 1
First up, place the pork into a food processor/attack with a stick blender for 4-5 seconds on high.
Remove and place in a large bowl and set aside. Do the same with the prawns, again on high for 4-5 seconds. Tip them into the bowl with the pork.
Don’t be tempted to put the prawns and pork in at the same time, it won’t work! You really need to mince them up separately.
Step 2
Add the soy, finely chopped spring onion, grated ginger, rice vinegar, salt & pepper and mix well with your hands until the prawn and pork and evenly distributed in the mix.
Step 3
Take the Chinese Leaf leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm.
Step 4
Shape some of the Pork & Prawn mix into a sausage, and place in the leaves.
Don’t use too much mix mind, or else it won’t hold together. The last thing you want is them falling apart.
Step 5
Roll up the Syn Free Pork & Prawn Sui Mai and place in the fridge for a few minutes whilst you make the rest.
Step 6
Line your steamer with baking parchment. You’ll probably need to cut it into a circle for your steamer. So fold the baking parchment & cut the end like in the picture below.
Step 7
Cut some holes out of the baking parchment to allow the steam to circulate. You can even go full on “snowflake” if you like!
Spray the parchment with Frylight – it’ll ensure the Syn Free Pork & Prawn Sui Mai don’t stick.
Step 8
Remove your Syn Free Pork & Prawn Sui Mai from the fridge, and with a sharp knife, cut into pieces approx 3cm/1inch thick.
Step 9
Place the Syn Free Pork & Prawn Sui Mai pieces into the steamer and top with some grated carrot.
Step 10
Place your steamer on top of a pan of boiling hot water and steam for 12-15 minutes. Pierce one of the Syn Free Pork & Prawn Sui Mai and check that the juices run clear/ internal temperature is 74°C before serving.
Remove from the steamer and serve with the dipping sauce!
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Syn Free Pork & Prawn Sui Mai
|
Servings |
Prep Time |
Cooking Time |
| Sui Mai | 20 minutes | 12 minutes |
|
Calories |
WW |
Slimming World |
| 32kcal |
1 Smart Points (Flex/Freestyle) |
Zero Syns |
| Per Sui Mai | Per Sui Mai | Per Sui Mai |
 |
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
- 200 g 5% Pork Mince
- 300 g Raw king prawns
- 1 large spring onion finely chopped
- 3 cm Ginger grated
- 1 tbsp Dark Soy Sauce
- 1 tbsp Rice Vinegar
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 8 leaves Chinese Leaf
- 1 small Carrots Grated
- Dipping Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 pinch spring onions finely chopped
INSTRUCTIONS
- Place the pork into a food processor/attack with a stick blender for 4-5 seconds on high. Remove and place in a large bowl and set aside
- Do the same with the prawns, again on high for 4-5 seconds. Tip them into the bowl with the pork. Don't be tempted to put the prawns and pork in at the same time, it won't work!
- Add the soy, finely chopped spring onion, grated ginger, rice vinegar, salt & pepper and mix well with your hands until the prawn and pork and evenly distributed in the mix
- Take the Cabbage leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm
- Shape some of the mix into a sausage, and place in the leaves. Roll them up and then place in the fridge for a few minutes whilst you make the rest.
- Line your steamer with baking parchment, making sure to cut some holes out to allow the steam to circulate. Spray the parchment with Frylight
- With a sharp knife cut into pieces approx 3cm/1inch thick & place into the steamer
- Top the Sui Mai with some grated carrot
- Place your steamer on top of a pan of boiling hot water and steam for 12 minutes
- Whilst your Sui Mai are steaming, mix your dipping sauce ingredients and place in a small dip pot
- Remove the Sui Mai from the steamer and serve with the dipping sauce
RECIPE NOTES
 |
We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? |
IMPORTANT INFORMATION
Syn values given are correct at time of writing but may not always be accurate.
This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World.
We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.
Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.
Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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Brilliant. I wouldn’t mind also having the pasta recipe too 🙂
Hi Monique,
Thanks for getting in touch!
Maybe a print button would be a help
Hi Julie
There is a print button at the top of the recipe by nutritional info
Do you know how long they would keep in the fridge before steaming?
Hi Becky
You could assemble these a few hours beforehand, but with raw prawns in the mixture, we wouldn’t recommend any longer than that. Hope that helps.
Hi! I really like your blog! I would like to do this recipe but I don’t have a steamer yet. Can I do it in a different way, I.e. boiling or in the slow cooker?
I would also like the pasta recipe that you mention above!
Keep doing this fantastic blog!
Hi Rose
Glad you’re enjoying the recipes! These Pork and Prawn Sui Mai really do need to be steamed for best results. If you have a metal colander, you could probably put that over a pan of boiling water to act as a steamer until you can get hold of a proper one, although it may take longer to cook. The bamboo steamers can be picked up from any Oriental/Asian supermarket for just a couple of pounds. Definitely worth getting if you like this sort of food! 🙂
Hey thanks for this have cooked a few times. Tried it with some oat flower and water rolled flat to make wonton wrappers and worked really well and did not take long to make. I thought it would taste of watery porridge but the flavers of the meat really came out.
Thanks for getting in touch, Harry! So glad you enjoyed them. 🙂
Thank you for your recipe idea I was wondering could I use cooked lasagna sheets to make dumplings?
Hi Mandy
That would certainly be worth a try. Please let us know how you get on if you try this!