Asian 'Dim sum' appetisers

Low in syn, these tasty little balls of yummyness disappear pretty quickly, the best part? once they are cooked they can be frozen then bought out for stir fries, soups or even again for canapes!

You will need: 500g extra lean pork mince,
 6 raw prawns (can be frozen and defrosted, if you want you can go to the fish counter and just use 3 of those huge tiger prawns!)
3 spring onions,
1 large stick of celery,
2 large grated garlic cloves (or tsp of garlic paste or one of those frozen blocks),
 1 tsp grated ginger,
3 tbsp water,
2tbsp soy sauce, pinch salt, generous pinch of black pepper,
2 tsp sesame oil (i use asda or tesco own brad which is 2syns per tsp, really this dish has negligible syns as you could not eat this many in one go)
(sometimes i add some finely diced water chestnuts for some extra texture but lets stick to the basic mix today!)

So you can make this in a food processor, if you are going to do it that way, add the spring onions, gelery, ginger, garlic, soy, sesame and water with the prawns to the processor and pulse until the prawns are finely chopped. add this into the pork mince and mix really really well until it almost goes a little pappy. (cover and set in the fridge.)

if you are doing this WITHOUT the processor (my preffered method) grate the celery into the pork mince and stir in with the water and soy sauce. sprinkle over the soy, salt, pepper, ginger, garlic and sesame oil stir throuroughly. finally chop the prawns intp small pieces i usually butterfly then chop finely from there. Add into the pork and stir through. (you may think adding water to mince is very odd BUT it helps with the texture and the meat really absorbs it all, it also helps to absorb the flavours)

After resting your 'meat dough' i usually use my smallest ice cream scoop (similar to a large melon baller or about a tsp of mix) roll into a ball and place on a baking tray (my preferred way or you can boil or fry them)

I bake mine at 190oC for 6 minutes, turn them over and cook for another 4-5 minutes. i usually serve mine on a platter with some cocktail sticks  with some chilli sauce OR you can use 1tbsp of soy sauce to 1tbsp white wine vinegar (or if you have it chinese black vinegar yum yum)