Name: Krathong Thong (Golden Seafood Cups)
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 1 tablespoon cornflour, mixed with 2 tablespoons water; spring roll wrappers, as needed; cooking oil, as needed; 150 g squid, cleaned and finely diced; 100 g canned button mushrooms, drained and finely sliced; 2 kaffir lime leaves, torn into pieces; 1 tablespoon chopped palm sugar or brown sugar; 50 g crabmeat, shredded; 200 g tiger prawns, peeled, deveined and finely diced; ¼ cup (60 ml) fish sauce (nam pla); 100 g cashew nuts, coarsely chopped; ⅜ cup (90 ml) cooking oil; 1 red chilli, finely sliced; 2 cloves garlic, peeled and finely chopped; 2 teaspoons lemon or lime juice

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

Traditionally, these cups are made with a special batter and shaped using the kathrong mould. However, it’s always possible to improvise if you do not have the mould, such as in the case of this recipe. Serve these for high tea; they will prove irresistible!

Ingredients

spring roll wrappers, as needed
cooking oil, as needed

Method

Cut the spring roll wrappers into 7.5-cm squares. Brush each square with oil. Place one square over another square to form an 8-sided ‘star.’ Press each ‘star’ into a muffin cup or aluminium jelly mould. Press the wrapper into shape by stacking with another cup or mould, if necessary.
Preheat the oven to