Pork and Prawn Sui Mai
Our amazing Pork and Prawn Sui Mai are a slimming friendly Fakeaway version and delicious whether you’re calorie counting or following Weight Watchers!
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NutritionPer Serving
- Calories32
- Carbs1g
- Protein0.4g
- Fat0.03g
- Saturates0.005g
- Sugars0.3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Dim sum is one of our favourite Asian snacks and we think that these slimming friendly versions are even better than the ones that you can get from the takeaway.
We usually make our own pasta mix and use that to wrap our Sui Mai, but we thought that might get a little complicated to follow! We’ve eaten Sui Mai wrapped in pak choi before and thought we’d try the same with Chinese leaf to cut down the amount of calories and Points in this recipe without compromising on flavour!
These Pork and Prawn Sui Mai are ready in a jiffy and the dipping sauce is so versatile that it also works really well when served alongside a range of other Asian dishes!
What diets are these Pork and Prawn Sui Mai suitable for?
This Pork and Prawn Sui Mai recipe is suitable for dairy free diets.
It can be made gluten free by swapping the following ingredients out for gluten free versions;
- Dark soy sauce
- Rice vinegar
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
How Weight Watchers friendly is this Pork and Prawn Sui Mai recipe?
- You need to count 1 Point per portion of this Pork and Prawn Sui Mai recipe if you’re on WW Green.
- You need to count 1 Point per portion of this Pork and Prawn Sui Mai recipe if you’re on WW Blue.
- You need to count 1 Point per portion of this Pork and Prawn Sui Mai recipe if you’re on WW Purple.
Do you need any special ingredients to make these Pork and Prawn Sui Mai?
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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.
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We’ve used this Deiss Micro Grater that you can get from Amazon. It’s the best grater we’ve ever come across, which is saying something!
You don’t need to use a Bamboo Steamer, but we’d advise you do as they’re inexpensive and do the job so well. You can grab this one over on Amazon!
How many calories are in these Pork and Prawn Sui Mai?
There are 32 calories per portion in these Pork and Prawn Sui Mai which means they fall into our Everyday Light category.
These Pork and Prawn Sui Mai are perfect if you’re following a calorie controlled diet and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 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.
Step 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!
Step 3
Add the soy, finely chopped spring onion, grated ginger, rice vinegar, salt and pepper and mix well with your hands until the prawn and pork and evenly distributed in the mix.
Step 4
Take the cabbage leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm.
Step 5
Don’t use too much mix, or else it won’t hold together. The last thing you want is them falling apart.
Step 6
Roll up the Pork and Prawn Sui Mai and place in the fridge for a few minutes while you make the rest.
Step 7
Line your steamer with baking parchment. You’ll probably need to cut it into a circle for your steamer. So fold the baking parchment and cut the end like in the picture below.
Step 8
Spray the parchment with low calorie cooking spray – it’ll ensure the Pork and Prawn Sui Mai don’t stick.
Step 9
Remove your Pork and Prawn Sui Mai from the fridge, and with a sharp knife, cut into pieces approx 3cm/1inch thick.
Step 10
Place the Pork and Prawn Sui Mai pieces into the steamer and top with some grated carrot.
Step 11
Remove from the steamer and serve with the dipping sauce!
What could you serve with these Pork and Prawn Sui Mai?
These Pork and Prawn Sui Mai are perfect when served alongside any of the following:
How do you know when these Pork and Prawn Sui Mai are cooked?
These Pork and Prawn Sui Mai need to be steamed until the filling is cooked through which should take around 12 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Pork and Prawn Sui Mai in the fridge?
These Pork and Prawn Sui Mai are best served fresh and really should be eaten immediately.
Can you freeze these Pork and Prawn Sui Mai?
No, we don’t recommend freezing this recipe.
How do I reheat these Pork and Prawn Sui Mai?
We wouldn’t recommend reheating this recipe – it’s so quick and easy to make that it really is best served fresh!
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Pork and Prawn Sui Mai
Our amazing Pork and Prawn Sui Mai are a slimming friendly Fakeaway version and delicious whether you're calorie counting or following Weight Watchers!
-
Prep Time
20 MINS
-
Cook Time
12 MINS
- KCals 32
- Carbs 1G
- WW Points:
- 1 Green
- 1 Blue
- 1 Purple
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 and pepper and mix well with your hands until the prawn and pork are 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 low calorie cooking spray.
- With a sharp knife cut into pieces approx 3cm/1inch thick and 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.
- While 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.
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10 comments
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Sarah WilliamsFriday 16th October 2020
Love this recipe! Is the 32kcal “per portion” per each one, presuming you made 16 out of the ingredients shown?
HollyFriday 16th October 2020
Hey Sarah, yes the 32kcal is per portion of the Pork and Prawn Sui Mai recipe. Hope that helps!
MandySaturday 9th February 2019
Thank you for your recipe idea I was wondering could I use cooked lasagna sheets to make dumplings?
Harry BrittenMonday 15th October 2018
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.
RoseThursday 22nd March 2018
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!
BeckyMonday 24th July 2017
Do you know how long they would keep in the fridge before steaming?
Julie TetleyMonday 27th February 2017
Maybe a print button would be a help
KateMonday 27th February 2017
Hi Julie
There is a print button at the top of the recipe by nutritional info
MoniqueSunday 26th February 2017
Brilliant. I wouldn’t mind also having the pasta recipe too 🙂
Emma TTuesday 12th September 2017
Hi Monique,
Thanks for getting in touch!
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