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Somewhat reminiscent of a dim sum filling, but seasoned
differently, this combination of pork, chicken, and crab meat is steamed
in tiny cups instead of pastry. Sake or Chinese wine cups are a suitable
size - or borrow the cups from a little girl 's tea set. Ingredients :
Makes 12-16 depending on size of the cups |
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125 g (4 oz) pork, both lean and fat
125 g (4 oz) chicken meat without bones
125 g (4 oz) cooked crab meat
2 tablespoons chopped whole coriander plant, including roots
1/4 teaspoon ground black pepper
5 cloves garlic, crushed
1 tablespoon finely chopped spring onion
2 tablespoons fish sauce
2 tablespoons coconut cream
1/2 teaspoon palm sugar or substitute
1 large egg or 2 small eggs |
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Method :
Remove any bones and skin from the pork and
chop very finely. Do the same with the chicken. Flake the crab, discarding
any bony tissue, chop it finely and mix together all the meats with the
coriander, pepper, garlic, spring onion, fish sauce, coconut cream and
sugar.
Separate egg white from yolk, leaving the yolk in the egg shell. With a
small spoon or end of a chopstick break up the yolk, add half of it to the
white and beat until foamy. Add to pork mixture and mix well. Fill the
tiny cups, pressing mixture down firmly, and brush over the top of each
with the remaining egg yolk. Steam for 20 minutes. Allow to cool, then
remove from cups. |
