Krathong thong (patty shells with minced chicken)

Ingredients

• ½ cup rice flour
• 6 tablespoon plain flour
• 2 tablespoon tapioca flour
• 4 tablespoon thin coconut milk
• 1 egg yolk
• ¼ teaspoon sugar
• ¼ teaspoon salt
• ¼ baking soda (bicarbonate of soda)
• 4 cups corn oil or vegetable oil

Filling :

• 2 tablespoon corn oil or vegetable oil
• 4 tablespoon finely diced onion
• 200 g (7oz.) cooked chicken (or pork), finely chopped
• 2 tablespoon finely diced carrot
• 2 tablespoon sugar
• ¼ teaspoon black soy sauce
• ½ teaspoon salt
• ½ teaspoon white pepper coriander leaves for garnish
• 1 red chilli, finely sliced

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Preparation

• 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.
• The filling : 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.

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