Krathong Thong

Golden Seafood Cups

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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

Seafood Filling

  • 150 g squid, cleaned and finely diced
  • 200 g tiger prawns, peeled, deveined and finely diced
  • 50 g crabmeat, shredded
  • ¼ cup (60 ml) fish sauce (nam pla)
  • cup (90 ml) cooking oil
  • 100 g cashew nuts, coarsely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 red chilli, finely sliced
  • 2 kaffir lime leaves, torn into pieces
  • 100 g canned button mushrooms, drained and finely sliced
  • 1 tablespoon chopped palm sugar or brown sugar
  • 2 teaspoons lemon or lime juice
  • 1 tablespoon cornflour, mixed with 2 tablespoons water

Method

  1. 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.
  2. Preheat the oven to 200°C. Place the cups or moulds in the oven and bake for 12–15 minutes or until the wrappers are golden brown and crisp. Set aside to cool.
  3. Place the squid, prawns and crabmeat in a bowl. Add fish sauce and mix well. Set aside for 5–10 minutes.
  4. Heat the oil in a wok over medium heat. Add the cashew nuts and fry until lightly brown. Drain and set aside.
  5. In the same oil, stir-fry the garlic, chilli and kaffir lime leaves for 3 minutes. Add the marinated seafood and mushrooms and stir-fry for 2–3 minutes.
  6. Add the cashew nuts and mix well.
  7. Add the palm sugar or brown sugar and lemon or lime juice. Mix well.
  8. Stir the cornflour mixture and add to wok. Stir to thicken the sauce. Dish out.
  9. Spoon the filling into the baked spring roll cups and serve immediately.

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