Asian style steamed pork and prawn balls are tossed with a sticky sweet and sour sauce and served with pak choy. and steamed rice.


  • For the pork and prawn balls

  • 200g (8oz) minced pork

  • 250g (9oz) raw prawns, shelled, deveined, roughly chopped

  • 1 large spring onion, finely chopped

  • 1 tbsp ginger, grated

  • 1 tbsp light soy sauce

  • 1 tbsp rice wine

  • 1 tsp sesame oil

  • 2 tsp corn flour

  • salt and freshly ground black pepper

  • For the sweet and sour sauce

  • 1 tbsp groundnut oil

  • 2 garlic cloves, crushedand roughly chopped

  • 1 tbsp ginger, grated

  • 1 medium red chilli, deseeded & finely chopped

  • 100ml (4floz) hot water

  • 2 tbsp light soy sauce

  • 1 tbsp rice vinegar or white wine vinegar

  • 2 tbsp ketchup

  • 3 tbsp brown sugar

  • 1 tbsp corn flour mixed with 2 tbsp water

  • To serve

  • steamed pak choy

  • steamed jasmine rice

  • 1 handful of coriander, roughly chopped


  • 1.

    For the pork and prawn balls

  • 2.

    Combine all the ingredients for the pork and prawn balls.

  • 3.

    Mix well and take a small handful of the filling to make a small ball the size of a large gumball.

  • 4.

    The mixture should make about 16 balls.

  • 5.

    Steam the balls for 6-7 minutes or until cooked through.

  • 6.

    For the sweet and sour sauce

  • 7.

    In a small pan, heat the oil.

  • 8.

    Add the garlic, ginger and chilli and cook for a few seconds.

  • 9.

    Then add all of the other ingredients except the cornflour mixture.

  • 10.

    Bring the mixture to the boil, sieve and discard the solids retaining the sauce and return it to the pan.

  • 11.

    Bring the sauce to the boil and thicken with the cornflour mixture.

  • 12.

    When ready to serve, stir through the coriander.

  • 13.

    To serve

  • 14.

    On a plate, place some wilted pak choy in the centre, place 4 small steamed pork and prawn balls on top. Drizzle the sauce over the top of the balls and around the plate and serve with steamed rice.

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