Krathong Thong

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

Golden Seafood Cups

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

Asia
Thailand
Fish course
Starter
Pescatarian
South East Asia

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