STEAMED PORK AND PRAWN BALLS

SERVES: 4 PREP: 15 MINS COOK: 15 MINS

8 spring onions, sliced, plus extra to serve 2.5cm (1in) 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 (1lb 2oz) lean pork mince (5 per cent fat) 1 medium egg 1 tbsp tamari or dark soy sauce 200g (7oz) peeled raw prawns, thawed if frozen Low-calorie cooking spray 600g (1lb 3oz) baby pak choi, halved lengthways 600g (1lb 3oz) shiitake mushrooms, sliced 1 tbsp chicken stock 8 tbsp oyster sauce

1. Put the spring onions, ginger, whole garlic clove and lime zest into a food processor and pulse into a paste.

2. Add the pork, egg and the tamari or soy sauce and process into a smooth paste. Tip the mixture into a bowl. Chop the raw prawns into tiny pieces, add them to the pork mixture and mix together well.

3. 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 firm and cooked through. Turn off the steamer and keep the balls hot.

4. Spray a wok or deep frying pan with low-calorie cooking spray and place over a medium heat. Add the sliced garlic, pak choi, mushrooms and stock, increase the heat to high and stir-fry for 3-4 mins until the pak choi is tender.

5. Add 4 tbsp oyster sauce to the pan and toss together well. Spoon the stir-fry into deep bowls or plates and mix in the pork and prawn balls. Drizzle over the remaining oyster sauce and scatter with the extra spring onions to serve.

Per serving: 360 cals, 11g fat (4g sat fat), 5g sugar, 4g salt