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Krathong Thong – Crispy Shells with Minced Chicken Recipe

Krathong Thong - Crispy Shells with Minced Chicken Recipe

Krathong Thong – Crispy Shells with Minced Chicken Recipe

The delicate crisp shells used for this snack are made using a special krathong brass mold. Thin short-crust pastry shells or vol-au-vent cases can be used instead.

Ingredients :

Shells

  • 1/2 cup (80 g) rice flour
  • 6 tablespoons all-purpose (plain) flour
  • 4 tablespoons thin coconut milk
  • 2 tablespoons tapioca starch (tapioca flour) or cornstarch
  • 1 egg yolk
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda (bicarbonate of soda)
  • 4 cups (1 liter) oil for deep-frying

Filling

  • 1 tablespoon oil
  • 4 tablespoons finely diced onion
  • 7 oz (200 g) ground chicken or pork
  • 1/4 cup (60 ml) fresh or canned corn kernels (sweetcorn)
  • 2 tablespoons finely diced carrot
  • 1/2 tablespoon sugar
  • 1/4 teaspoon black soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • Coriander leaves (cilantro) for garnish
  • 1 red chili, finely sliced

Method :

  1. Make the Shells first by mixing all ingredients, except oil, together in a bowl. Heat the oil in a wok, then dip the krathong mold in the oil to heat up. Dip the mold into the batter and plunge back into oil. Fry for about 5 minutes until light brown, then shake to remove the cup from the mold. Place on paper towels to drain. Repeat until all the batter is used up.
  2. Now make the Filling. Put the oil in a hot wok and stir-fry onion and chicken or pork until browned, about 2 minutes. Add the rest of the ingredients and fry for about 3 minutes until the vegetables are fairly soft. Leave them to cool, then divide the filling among the Shells.
  3. Garnish with coriander leaves (cilantro) and slices of fresh red chili.

Note : If you cannot obtain rice flour, you can make your own by first soaking 1/2 cup long grain rice in water for 5 hours. Drain and transfer the rice to a blender. Add 1/cup water and grind till a thick liquid mixture forms. Pour the mixture into a fine sieve and leave until the water drains and a paste forms. Dry the paste in the sun until completely dry. When completely dry, crumble it and sieve it to obtain the rice flour. If using a krathong mold, be sure that it is very hot before plunging it into the batter; the batter must adhere to the mold when you put it back into the oil to cook.

Makes 20-25 pieces Preparation time : 15 mins
Cooking time : 30 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Tong Geon Yong – Pork and Shrimp Bean Curd Skin Dumplings Recipe”