This is a great dish to use up any leftover meat stuffing from making wontons. Not only does it look fabulous, it tastes really delicious and its so quick and simple to make!
Mince the pork coarsely and put into a bowl.
Wash, shell and devein 15 prawns. Then cut into 3 pieces each. See my video on how to devein prawns here.
Add the water chestnut, wooden fungus, chopped prawns and spring onion to the pork and mix well.
Crack an egg into the pork mixture, then mix well until incorporated.
Leave the pork mixture in the fridge for 1/2 hour.
Wash, devein and butterfly the remaining 12 prawns. Remove the shell but leave the shell on the tail section on.
Scoop the meat mixture into 12 large sauce plates (about 2 TBsp) and shape into a mound.
Place a butterflied prawn on top of each meatball and fasten with a toothpick.
Steam over high heat for about 10-12 minutes, ensuring that there is sufficient water to steam the meatballs thoroughly.
Remove from heat, add the chilli oil and garnish with fresh coriander.