KRATHONG THONG
(Patty Shells with Minced Chicken)

Preparation

Patty Shells : Ingredients 1/2 cup rice flour 6 tablespoons plain flour 2 tablespoons tapioca flour 4 tablespoons thin coconut milk 1 egg yolk 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 baking soda (bicarbonate of soda) 4 cups corn oil or vegetable oil
Filling :
Ingredients 2 tablespoons corn oil or vegetable oil 4 tablespoons finely diced onion 200 g (7oz.) cooked chicken (or pork), finely chopped 2 tablespoons finely diced carrot 2 tablespoons sugar 1/4 teaspoon black soy sauce 1/2 teaspoon salt 1/2 teaspoon white pepper coriander leaves for garnish, 1 red chilli, finely sliced
Preparing the PATTY SHELLS

        1. Make the PATTY SHELLS first by mixing all ingredients except oil together in a bowl.
        2. Heat the oil then dip the KRATHONG mould in the oil to heat up.
        3. Dip the mould into the batter and plunge back into oil. Fry for about 5 minutes until light brown.
        4. Then shake to remove the cup from the mould. Place on the kitchen paper to drain, Repeat to make 20-25 cups.
Preparing the FILLING

        1. Put the oil in a hot wok and stir fry onion and chicken for 2 minutes.
        2. Add the rest of the ingredients and fry for about 3 minutes until vegetables are fairly soft. Leave them to cool.
        3. Divide the filling among the batter cups. Garnish with coriander leaves and slices of fresh red chilli.

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