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
Combine all the ingredients for the pork and prawn balls.
Mix well and take a small handful of the filling to make a small ball the size of a large gumball.
The mixture should make about 16 balls.
Steam the balls for 6-7 minutes or until cooked through.
For the sweet and sour sauce
In a small pan, heat the oil.
Add the garlic, ginger and chilli and cook for a few seconds.
Then add all of the other ingredients except the cornflour mixture.
Bring the mixture to the boil, sieve and discard the solids retaining the sauce and return it to the pan.
Bring the sauce to the boil and thicken with the cornflour mixture.
When ready to serve, stir through the coriander.
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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