Steamed Mince Pork, Chicken and Crab Cups

A dish I learned in Thailand--it's a bit different but healthier than fried cakes.

• Ready In: 40 mins
• Serves: 6

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.