Krathong thong (patty shells with minced chicken)

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


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


  • 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.



Ed, 31/07/2019

There is a problem with this recipe.... Tried to make it and it doesn t work... too much flour.

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