Patty Shells with Minced Chicken

Patty Shells with Minced Chicken - KRATHONG THONG .

The delicate crisp shells used for this snack are made using a special brass mold. Thin short-crust pastry shells or even vol-au-vent cases can be used instead. 0©

Patty Shells:

1/2 cup (8O g) rice flour

6tablespoons all-purpose (plain) flour

4 tablespoons thin coconut milk

2 tablespoons tapioca starch (tapioca flour)

1 egg yolk

l/4 teaspoon sugar

'/4 teaspoon salt

1/4 teaspoon baking soda (bicarbonate of soda)

4 cups (1 liter) peanut or corn oil

Filling

2 tablespoons peanut or corn oil

4 tablespoons finely diced onion

2 cups (200 g) cooked chicken or pork, finely chopped

1/4cup (60 ml) corn kernels (sweetcorn)

2 tablespoons finely diced carrot

2 tablespoons sugar

1/4 teaspoon black soy sauce

1/2 teaspoon salt

1/2 teaspoon white pepper Cilantro (coriander) leaves for garnish

1 red chili, finely sliced

Make the patty shells first by mixing all ingredients, except oil, together in a bowl. 1 leat the oil, 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 to make 20 to 25 cups.

Now make the filling. Put the oil in a hot wok and stir fry onion and pork or chicken for 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 patty shells. Garnish with cilantro leaves and slices of fresh red chili.

Helpful hint: 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 as you put it back into the oil to cook.