Krathong Thong is a popular type of Thai appetizer. These light crispy golden cups are filled with various savory fillings.

Krathong Thong means golden cup in Thai. To prepare the cups, a special brass mold with a long handle is used. Dipped in heated cooking oil and then into a egg-yolk, coconut milk and flour batter, the thin shells that form around the mold are fried in hot oil to create pleated golden cups.

There are many recipes for fillings, including shredded pork and prawns, mixed with sliced young corn, coriander root, garlic, pepper and fish sauce. See our recipe below for Krathong Crispy Golden Cups.

Just before serving, the cups are filled and garnished with slivers of red chillies and coriander leaves. Fill the cups immediately before serving to retain the crispness of the pastry.

The dimension of each brass cup is approximately 1 5/8" to 1 3/4". There are 4 different cup shapes. Wood handle length approximately 6" long including the hook for hanging. Length 10 1/2".

Krathong Crispy Golden Cups

• 1 cup all purpose wheat flour
• 1 cup rice flour
• 1 small egg yolk
• 1/4 tsp table salt
• 3 Tbsp vegetable oil
• 2 Tbsp water
• 2 tsps coconut milk

1. Mix wheat flour with rice flour and salt.
2. Mix flour mixture with vegetable oil, egg yolk, coconut milk and water.Beat batter until smooth.
3. Dip mold into hot oil to coat. Then dip mold into the batter. Deep-fry until golden brown.
4. Fill cups with filling immediately before serving.

• 1/2 lb ground shrimp
• 1/2 cup carrot
• 1/2 cup onion, diced
• 1/2 cup green beans, diced
• 1/2 cup water chestnuts, diced
• 1/2 cup mushrooms, diced
• 1 tbsp chopped garlic
• 2 tsp ground black pepper
• 2 tbsp palm sugar
• 2 tbsp soy sauce

1. Stir fry garlic in vegetable oil until golden brown. Add ground shimp and cook until pink.
2. Add carrots, onion, green beans, water chestnuts and mushrooms; stir-fry until cooked.
3. Season with palm sugar, pepper and soy sauce.
4. Stir-fried until dry.

Availability: Ships in 2-3 business days