Wash, peel and grate chayote, making sure to remove the core. Wearing gloves while doing this is recommended as liquid can get sticky and cause irritation to skin for prolonged exposure.

Add 1tsp salt, mix and then leave for a few minutes. Then squeeze as much liquid out as you can.

Tip: Put chayote on a sieve and squeeze it out with a potato masher

Blend raw king prawns, garlic and ginger paste, and soy sauce. Add salt and pepper and mix.

Combine the chayote and prawn mixture. Add fish sauce, sesame oil, and msg.

Mix in cornstarch in little by little. Add enough so that it holds a ball shape but don't add too much otherwise it will taste too cornstarch-y.

Steam in an oiled steamer for 10 minutes.