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Le Cordon Bleu News, 09/26/2014
Crispy golden pastry cups filled with minced pork and sweet corn (krathong thong)
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About this recipe

Discover this Thai recipe, shared by Le Cordon Bleu Dusit Culinary School Chefs.

Recipe - Crispy golden pastry cups filled with minced pork and sweet corn (krathong thong)

In this recipe:

  • coriander
  • minced pork
  • corn kernels
  • coconut milk
  • fish sauce





Crispy golden pastry cups
125 g plain flour, sifted
150 g rice flour, sifted
20 g sugar
2 g salt
20 g egg yolk(1 egg)
15 ml cooking oil
250 ml water
200 ml mineral water
1 liter vegetable oil for deep frying
Minced pork and sweet corn filling
1 g pepper corns
10 g cilantro (coriander) roots
15 g garlic
15 g cooking oil
100 g minced pork
100 g corn kernels
30 g cooked peas
30 g carrot, diced
15 ml fish sauce
2 g salt
10 g sugar
100 ml coconut milk
5 g plain flour
30 ml water

Note: A special mould is used in Thailand - which looks like a fluted cupcake pan at the end of a long handle (use a small ladle -5-7 cm Ø)

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  1. Crispy golden pastry cups: Mix the flours together in a mixing bowl. Add sugar, salt, egg yolk and oil and stir to mix well. Gradually add water and stir or whisk constantly until thoroughly blended. Add mineral water and stir to mix well and form a thick creamy batter. Heat 1 liter of oil. Dip the small ladle into the hot oil to heat up the ladle. When the ladle is hot, remove from the oil. Remove the excess oil from the ladle with paper toweling. Dip the hot ladle into the batter (stir the batter before dipping). Make sure that only the outside surface is covered with batter. Put the covered ladle immediately in the hot oil. When the batter is set in a cup shape, use a fork to remove it from the ladle. Remove the ladle and continue to fry the cup until it is a golden brown color. Remove the cup from the deep fryer and drain on paper toweling. Repeat the process until the batter is finished. Store drained and dry cold cups in a sealed container for later use.
  2. Minced pork and sweet corn filling: Pound together pepper corns, cilantro roots and garlic to a fine paste. Set aside. Heat the cooking oil in a wok over medium heat. Add paste and stir fry until fragrant. Add the minced pork and stir fry to well combined and until cooked. Add corn, cooked peas and carrot diced, stir fry thoroughly. Season with fish sauce, salt and sugar and stir to combine. Add coconut milk and stir well to combine. Mix the plain flour with water and stir to combine. Add the mixture into filling and stir thoroughly until the filling is thickened. Remove from the heat and set aside. Place a small quantity of the filling in the golden cups, sufficient to cover their base and serve.

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