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. ---------------------------------------------------------------------------
Nutrition
Ingredients
