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+ servings

Pork and Prawn Sui Mai

  • Prep Time
    20 MINS
  • Cook Time
    12 MINS
  • KCals 32
  • Carbs 1G
  • WW Points:
  • 1 Green
  • 1 Blue
  • 1 Purple
16 Servings


  • 200 g 5% fat lean 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
  • ½ tsp salt
  • ¼ 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


  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 and 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.