Pork and Prawn Sui Mai

  • 20MINS
  • 12MINS
  • 32KCAL

Our amazing Pork and Prawn Sui Mai are a slimming friendly Fakeaway version and delicious whether you’re calorie counting or following Weight Watchers!

Easy Peasy Pork and Prawn Sui Mai pinchofnom.com
5

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!

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, and 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 Points per portion of this Pork and Prawn Sui Mai recipe if you’re on WW Green.
  • You need to count 1 Points per portion of this Pork and Prawn Sui Mai recipe if you’re on WW Blue.
  • You need to count 1 Points 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?

 

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

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 and pepper and mix well with your hands until the prawn and pork and evenly distributed in the mix.

Pork and Prawn Sui Mai | Slimming & Weight Watchers Friendly
Step 3

Take the cabbage leaves and cut out the stalks. Place two leaves end to end on top of a piece of clingfilm.

Pork and Prawn Sui Mai | Slimming & Weight Watchers Friendly
Step 4

Don’t use too much mix, or else it won’t hold together. The last thing you want is them falling apart.

Step 5

Roll up the Pork and Prawn Sui Mai and place in the fridge for a few minutes while 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 and cut the end like in the picture below.

Step 7

Spray the parchment with low calorie cooking spray – it’ll ensure the Pork and Prawn Sui Mai don’t stick.

Step 8

Remove your Pork and Prawn Sui Mai from the fridge, and with a sharp knife, cut into pieces approx 3cm/1inch thick.

Step 9

Place the Pork and Prawn Sui Mai pieces into the steamer and top with some grated carrot.

Step 10

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:

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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

Ingredients

  • 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 Carrot Grated
  • Low calorie cooking spray

Dipping Sauce

  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 pinch Spring Onions finely chopped

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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 and pepper and mix well with your hands until the prawn and pork are 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 low calorie cooking spray
  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. While 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

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8 comments

See what others have to say

MandySaturday 9th February 2019

Thank you for your recipe idea I was wondering could I use cooked lasagna sheets to make dumplings?

Reply

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.

Reply

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