Recipes - Thai

Minced Chicken and Vegetables in Pastry Cases
Minced Chicken and Vegetables in Pastry Cases Recipe


Called "Kratong Tong" in Thai, this is a deep-fried golden pastry shell filled with minced chicken and colourful vegetable pieces. Makes a good entrée dish if looking to entertain guests at home.
Cooking Time: 60mins - 120mins
Serves:Crowd
Total time: > 120mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Thai









Ingredients:

Pastry cases

½ cup plain flour (sieved)
½ cup rice flour
1 egg yolk
1 tbsp vegetable oil
1 tsp sugar
½ tsp salt
2/3 cup water

Filling

1 medium potato, (peeled and finely diced)
1 medium carrot (peeled and finely diced)
1 medium onion (diced)
500g minced chicken
5 tbsp sugar
1½ tbsp soy sauce
½ cup milk




Steps:
  1. Blend together the two types of flour with water and add sugar, salt and egg yolk, until well-mixed.
  2. Heat the cast in a pot of hot oil, then dry the outer part of the cast.
  3. Dip only the outer part of the cast almost to the brim into the mixture (NB: the blended flour will only stick onto the heated cast if the cast is dry)
  4. When the flour is set, use a fork to pick the moulded flour (kratong) off the cast. Deep-fry until golden brown, and drain on absorbent paper.
  5. Fry diced onion in heated oil with minced chicken.
  6. Add carrot and potato.
  7. When the above vegetables are almost cooked, add milk, sugar, soy, peas and corn. Bring to the boil.
  8. Gradually combine the corn flour with the ingredients on low heat and stir until thickened.
  9. Place the filling in the cases and garnish with coriander leaves and a small piece of red capsicum or red chilli.

Hint: As this recipe requires a special mould, try using a small fluted tart tin or deep-fry spring roll wrappers sandwiched between two metal moulds. Another alternative would be to simply use vol au vent cases.


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Minced Chicken and Vegetables in Pastry Cases

Minced Chicken and Vegetables in Pastry Cases

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Called "Kratong Tong" in Thai, this is a deep-fried golden pastry shell filled with minced chicken and colourful vegetable pieces. Makes a good entrée dish if looking to entertain guests at home.

Cooking Time: 60mins - 120mins
Serves: Crowd
Total time: > 120mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Thai
Ingredients

Pastry cases

½ cup plain flour (sieved)
½ cup rice flour
1 egg yolk
1 tbsp vegetable oil
1 tsp sugar
½ tsp salt
2/3 cup water

Filling

1 medium potato, (peeled and finely diced)
1 medium carrot (peeled and finely diced)
1 medium onion (diced)
500g minced chicken
5 tbsp sugar
1½ tbsp soy sauce
½ cup milk

Instructions
  1. Blend together the two types of flour with water and add sugar, salt and egg yolk, until well-mixed.
  2. Heat the cast in a pot of hot oil, then dry the outer part of the cast.
  3. Dip only the outer part of the cast almost to the brim into the mixture (NB: the blended flour will only stick onto the heated cast if the cast is dry)
  4. When the flour is set, use a fork to pick the moulded flour (kratong) off the cast. Deep-fry until golden brown, and drain on absorbent paper.
  5. Fry diced onion in heated oil with minced chicken.
  6. Add carrot and potato.
  7. When the above vegetables are almost cooked, add milk, sugar, soy, peas and corn. Bring to the boil.
  8. Gradually combine the corn flour with the ingredients on low heat and stir until thickened.
  9. Place the filling in the cases and garnish with coriander leaves and a small piece of red capsicum or red chilli.

Hint: As this recipe requires a special mould, try using a small fluted tart tin or deep-fry spring roll wrappers sandwiched between two metal moulds. Another alternative would be to simply use vol au vent cases.

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