Syn Free Pork & Prawn Sui Mai
One thing that I adore from the Chinese is dim sum. I love all the dim sum; Sui Mai, Har Gow, Char Siu Bao and Wo Tip. Here’s our Slimming world take on Sui Mai – Syn Free Pork & Prawn Sui Mai.
Syns/Sui Mai
Zero
Servings Prep Time
16Sui Mai 20minutes
Cook Time12
minutes
Servings Prep Time
16Sui Mai 20minutes
Cook Time12
minutes
Ingredients
Dipping Sauce
Instructions
  1. 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
  2. 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!
  3. 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
  4. Take the Cabbage leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm
  5. 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.
  6. Line your steamer with baking parchment, making sure to cut some holes out to allow the steam to circulate. Spray the parchment with Frylight
  7. With a sharp knife cut into pieces approx 3cm/1inch thick & place into the steamer
  8. Top the Sui Mai with some grated carrot
  9. Place your steamer on top of a pan of boiling hot water and steam for 12 minutes
  10. Whilst your Sui Mai are steaming, mix your dipping sauce ingredients and place in a small dip pot
  11. Remove the Sui Mai from the steamer and serve with the dipping sauce