Stir-fried pork and prawn balls with cabbage recipe

Put the prawns, pork, spring onions, ginger and egg white into a large bowl. Add 1 tbsp each soy sauce and sake, mix well, then roll into about 32 walnut-size balls.

Heat the 3 tbsp oil in a large, non-stick frying pan over a medium-high heat. Fry the pork balls, in batches, for about 6 minutes, turning regularly, adding another tbsp oil if necessary. Set aside.

While the pork balls are cooking, mix together the cornflour with the remaining soy sauce and sake and 110ml water.

Wipe the frying pan clean, set over a high heat and add the remaining oil, garlic and chilli. As soon as it begins to sizzle, add the mushrooms, stir-fry briskly for a minute, then add the cabbage. Keep stirring until it begins to wilt, then add the pork balls, any juices and the soy/cornflour mixture. Bring the sauce to the boil and briskly cook for 2 minutes or until the mixture thickens. Serve with steamed rice.