Kra-thong Thong or Patty Shells with Minced Chicken. Krathong Thong (aka Gratong Tong, Golden Flowers) is a popular type of Thai appetizer. These light crispy golden cups are filled with various savory fillings. There are many recipes for fillings, including shredded pork and prawns, mixed with sliced young corn, coriander root, garlic, pepper and fish sauce. See our recipe below for Krathong Crispy Golden Cups. Just before serving, the cups are filled and garnished with slivers of red chillies and coriander leaves. Fill the cups immediately before serving to retain the crispness of the pastry.
Patty Shells : Ingredients
- ½ cup rice flour
- 6 tbsp plain flour
- 2 tbsp tapioca flour
- 4 tbsp thin coconut milk
- 1 egg yolk
- ¼ tsp sugar
- ¼ tsp salt
- ¼ baking soda (bicarbonate of soda)
- 4 cups corn oil or vegetable oil
- 2 tbsp corn oil or vegetable oil
- 4 tbsp finely diced onion
- 200 g (7oz.) cooked chicken (or pork), finely chopped
- 2 tbsp finely diced carrot
- 2 tbsp sugar
- ¼ teaspoon black soy sauce
- ½ tsp salt
- ½ tsp white pepper coriander leaves for garnish
- 1 red chilli, finely sliced
- Make the PATTY SHELLS first by mixing all ingredients except oil together in a bowl.
- Heat the oil then dip the KRATHONG mould in the oil to heat up.
- Dip the mould into the batter and plunge back into oil.
- Fry for about 5 minutes until light brown.
- Then shake to remove the cup from the mould.
- Place on the kitchen paper to drain, Repeat to make 20-25 cups.
- Put the oil in a hot wok and stir fry onion and chicken for 2 minutes.
- Add the rest of the ingredients and fry for about 3 minutes until vegetables are fairly soft. Leave them to cool.
- Divide the filling among the batter cups.
- Garnish with coriander leaves and slices of fresh red chilli.
