Our amazing Pork and Prawn Sui Mai are a slimming friendly Fakeaway version and delicious whether you’re calorie counting or following Weight Watchers!
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 👍
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 – Pork and Prawn Sui Mai. If you’re not keen on prawns, check out our Chicken, Pork and Chilli Sui Mai recipe.
Usually, Sui Mai are wrapped in wonton wrappers and then steamed. 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, and thought we could find a better, lower calorie and Points etc version.
We wanted to keep these Pork and 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!
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Things to make these Pork and Prawn Sui Mai easier!
There are a couple of things that make this recipe for Pork and Prawn Sui Mai so much easier!
A fine grater and a bamboo steamer.
You can grate everything with it; cheese, ginger, garlic cloves, nutmeg, carrot – anything you like. We grated the ginger and carrot for this Pork and 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 friendly, Fakeaway feast!
How do I make Pork and Prawn Sui Mai?
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.
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 Chinese Leaf leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm.
Shape some of the Pork & Prawn mix into a sausage, and place in the leaves.
Don’t use too much mix, or else it won’t hold together. The last thing you want is them falling apart.
Roll up the Pork and Prawn Sui Mai and place in the fridge for a few minutes whilst you make the rest.
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.
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 Low calorie cooking spray – it’ll ensure the Pork and Prawn Sui Mai don’t stick.
Remove your Pork and Prawn Sui Mai from the fridge, and with a sharp knife, cut into pieces approx 3cm/1inch thick.
Place the Pork and Prawn Sui Mai pieces into the steamer and top with some grated carrot.
Place your steamer on top of a pan of boiling hot water and steam for 12-15 minutes. Pierce one of the Pork and 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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