Steamed Mince Pork, Chicken and Crab Cups |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A dish I learned in Thailand-it's a bit different but healthier than fried cakes. Ingredients:
250 g ground pork |
180 g minced chicken |
1 (170 g) can crabmeat, drained |
1/4 cup coconut milk |
4 spring onions, chopped |
1 tablespoon chopped fresh coriander |
1 stalk fresh lemongrass, chopped |
3 garlic cloves, crushed |
2 tablespoons fish sauce |
1/2 teaspoon palm sugar |
1/4 teaspoon cracked black peppercorns |
2 eggs, separated |
4 small green cucumbers, chopped |
2 cups bean sprouts |
2 small red peppers, chopped |
Directions:
1. Blend or process pork, chicken, crab, coconut milk, spring onions, coriander lemon grass garlic and sauce, sugar and peppercorns until combined;transfer mixture to a bowl.
2. Beat egg whites with 1 of the egg yolks in a small bowl with electric mixer until thick and creamy, fold into pork mixture.
3. Spoon pork mixture into 6 (1/2 cup capacity) ungreased bowls, press in firmly, smooth tops.
4. Brush tops with remaining egg yolk.
5. Just before serving place the bowls in a bamboo steamer, cook covered over boiling water for about 20 minutes or until cooked through; cool.
6. Turn out cups and cut into wedges.
7. Serve over combined cucumber sprouts and peppers.
8. Can have chili jam or sauce on the side.
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