Name: Prawn, scallop and pork shumai
Yield: about 40 shumai
Cuisine: Chinese
Ingredients: Minced spring onions, for garnish; Savoy cabbage, for lining the steamer, optional; Rapeseed oil, for brushing the steamer; For the Filling; 100g frozen peas; 1 (280g) package round wonton wrappers (about 40 to 50 wrappers per package); 1/2 lemon, juiced; 2 tsp cornflour; Sea salt and freshly ground black pepper; 2 egg whites, whipped; 1 tbsp sesame oil; 2 tsp rice wine vinegar; 2 tbsp minced shallots; 2 tbsp minced fresh coriander leaves; 2 tbsp minced fresh ginger; 225g pork mince; 225g bay scallops; 225g medium prawns , shelled and deveined; Serving suggestion: soy sauce or dipping sauces of your choice