Steamed pork and prawn balls

Serves 4 Ready in: 30 mins

8 spring onions, sliced, plus extra to serve 2.5cm-piece fresh root ginger, peeled and thinly sliced 3 large garlic cloves, 1 peeled and 2 thinly sliced Finely grated zest of 1 lime 500g lean pork mince (5% fat or less) 1 medium egg 1tbsp tamari or dark soy sauce 200g peeled raw prawns, thawed Low-calorie cooking spray 600g baby pak choi, halved lengthways

600g shiitake mushrooms, sliced 1tbsp chicken stock 8tbsp oyster sauce

1 Put the spring onions, ginger, whole garlic clove and the lime zest into a food processor and pulse into a coarse paste. Add the pork, egg and the tamari or soy sauce and process into a smooth paste. Tip the mixture into a bowl. Chop the prawns into tiny pieces, add them to the pork mixture and mix together well with your hands (or a spoon).

2 Shape the mixture into 24 balls and arrange in a single layer in the base of a stackable steamer. Steam for 8 mins or until cooked through. Turn off the steamer and keep the balls hot. Spray a large non-stick wok with low-calorie cooking spray and place over on a medium heat. Add the sliced garlic, pak choi, mushrooms and stock, increase the heat and stir-fry for 3-4 mins until the pak choi is tender. Add 4tbsp oyster sauce to the pan and toss together well.

3 Spoon the stir-fry into bowls and mix in the pork and prawn balls. Drizzle over the remaining oyster sauce and scatter with the extra spring onions to serve.