Petitchef

Krathong thong (patty shells with minced chicken)

Appetizer
10 servings
20 min
10 min
Very Easy
Another small savory recipe to add to your list of appetizers.

Ingredients

Number of serving: 10
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

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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