This delicious recipe is very easy to prepare and cook and leftovers warm up very nicely! Add a few chillies if you fancy a bit more bite. Serve with a tangy sambal (find our recipe for pineapple & cucumber sambal here) or sweet chilli sauce. Serves 4 as starter or light meal, or make extra small ones as canapes!

500g pork mince
200g tinned crab (or 2 tins), drained
1 stalk lemongrass
4 cloves garlic
1 medium onion or 3 shallots
50ml creamed coconut (put the rest of the carton in the freezer for another recipe!)
1 tsp brown sugar
2 tbsp fish sauce
2 eggs, beaten
handful chopped coriander
3 small chillies, finely chopped (optional
12 slim rings of butternut squash (avoiding the part with seeds!)

Blend the onion, garlic and lemongrass to make a paste.
Add this to all the other ingredients except the butternut squash and combine well, adding a good grind of black pepper.
Make 12 balls and chill until required.
Place each ball on a piece of squash (this prevents it from sticking) and steam for 20-25 minutes.
Serve warm as suggested above.