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Thai supper recipes: crispy shells with minced chicken

Makes: 20-25 pieces

Shells:

1/2 cup (80g) rice flour

6 tbsp all-purpose (plain) flour

4 tbsp thin coconut milk

2 tbsp tapioca starch (tapioca flour) or cornstarch

1 egg yolk

1/4 tsp sugar

1/4 tsp salt

1/4 tsp baking soda (bicarbonate of soda)

4 cups (1 liter) oil for deep-frying

Filling:

1 tbsp oil

4 tbsp finely diced onion

7 oz (200 g) grund chicken or pork

1/4 cup (60 ml) fresh or canned corn kernels (sweetcorn)

2 tbsp finely diced carrot

1/2 tbsp sugar

1/4 tsp black soy sauce

1/2 tsp salt

1/2 tsp white pepper

Coriander leaves (cilantro) for garnish

1 red chilli, finely sliced

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 infredients 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 chilli.

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 1/2 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.

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