Thai Golden Cups

Ingredients

• 1 cup (120g) rice flour 1 cup (120g) rice flour
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• 100g minced chicken 100g minced chicken
• 100g shrimp, peeled and deveined 100g shrimp, peeled and deveined
• 1/4 cup finely chopped carrots 1/4 cup finely chopped carrots
• 1/4 cup finely chopped water chestnuts 1/4 cup finely chopped water chestnuts
• 2 tablespoons finely chopped lemongrass 2 tablespoons finely chopped lemongrass
• 2 kaffir lime leaves, finely chopped 2 kaffir lime leaves, finely chopped
• 1 Thai chili, finely chopped 1 Thai chili, finely chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 23g, 2g
• Protein: 9g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, all-purpose flour, and salt. Gradually add water while whisking until a smooth batter is formed.
2. 2.
   Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a small amount of the batter into the pan, swirling it around to form a thin pancake. Cook until the edges start to lift and the bottom is golden. Flip and cook the other side until golden. Repeat with the remaining batter to make thin pancakes.
3. 3.
   Cut the pancakes into small circles using a round cookie cutter or a glass. Gently press each circle into the cups of a mini muffin tin to form the pastry shells. Bake in a preheated oven at 180°C (350°F) for 10-12 minutes until golden and crispy. Remove from the oven and let them cool.
4. 4.
   In a wok or skillet, heat some oil over medium heat. Add the minced chicken and shrimp, and cook until they are cooked through and lightly browned.
5. 5.
   Add the chopped carrots, water chestnuts, lemongrass, kaffir lime leaves, and Thai chili to the wok. Stir-fry for 2-3 minutes until the vegetables are tender.
6. 6.
   In a small bowl, mix together the fish sauce, soy sauce, oyster sauce, and sugar. Pour the sauce mixture into the wok and stir-fry for another minute to coat the ingredients evenly.
7. 7.
   Spoon the filling mixture into the baked pastry cups. Garnish with fresh cilantro leaves.
8. 8.
   Serve the Thai Golden Cups as an appetizer or snack, accompanied by a sweet chili sauce or tamarind sauce for dipping.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth batter and crispy texture.
• Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor.
• Kaffir lime leaves — Finely chop the leaves, discarding the tough central vein, to release their aromatic oils.
• Thai chili — Adjust the amount of chili according to your spice preference. Remove the seeds for a milder heat.
• Shrimp — Choose fresh and deveined shrimp for the best taste. If using frozen shrimp, thaw them thoroughly before cooking.

Tips & Tricks

• To save time, you can use store-bought wonton wrappers instead of making the pastry shells from scratch.
• Make sure the pastry shells are completely cooled before filling them to maintain their crispiness.
• Customize the filling by adding other vegetables like mushrooms or bell peppers for extra flavor and texture.
• For a vegetarian version, replace the chicken and shrimp with tofu or a medley of vegetables.
• Experiment with different dipping sauces like peanut sauce or sweet and sour sauce for a variety of flavors.

Serving advice

Serve the Thai Golden Cups as an appetizer or as part of a Thai meal. Arrange them on a platter and garnish with fresh cilantro leaves for an attractive presentation. Provide small bowls of sweet chili sauce or tamarind sauce for dipping.

Presentation advice

Arrange the golden cups on a decorative platter, ensuring that the intricate design of the pastry shells is visible. Garnish with sprigs of fresh cilantro for a pop of color. Serve alongside a bowl of dipping sauce and small cocktail napkins for an elegant and inviting presentation.