Recipes - Thai

Kratong Tong (Minced Chicken and Vegetables in Pastry Cases)
Minced Chicken and Vegetables in Pastry Cases


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 Erawan 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 Lee Kum Kee Premium Soy Sauce
½ cup Milk
½ frozen peas
½cup corn kernels
3 tbsp oil
2 tbsp corn flour mixed with 1 tsp water
coriander, red capsicum or red chilli (for garnish)




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 molded flour (kratong) off the cast. Deep-fry until golden brown, and drain on absorbent paper. Hint: As this recipe requires a special mold, 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.
  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 cornflour 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.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Kratong Tong (Minced Chicken and Vegetables in Pastry Cases)

Kratong Tong (Minced Chicken and Vegetables in Pastry Cases)

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

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 Erawan 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 Lee Kum Kee Premium Soy Sauce
½ cup Milk
½ frozen peas
½cup corn kernels
3 tbsp oil
2 tbsp corn flour mixed with 1 tsp water
coriander, red capsicum or red chilli (for garnish)

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 molded flour (kratong) off the cast. Deep-fry until golden brown, and drain on absorbent paper. Hint: As this recipe requires a special mold, 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.
  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 cornflour 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.

You May Also Like

Lau Do Bien (Vietnamese Seafood Hot Pot)

Lau Do Bien (Vietnamese Seafood Hot Pot)

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic