You must have a special cup mold as shown in the picture to the right. They come single and in a set of 4. These can be purchased on-line from most Thai food suppliers. Or if you are in Bangkok ride up to JJ Market. Price is very inexpensive.
Ingredients for Cups (makes 60)
1 cup - Rice Flour1/3 cup - Wheat Flour
1/2 cup - Corn Flour
1 cup - Water
1 Tbs - Vegetable Oil
1/2 Tsp - Salt
2 Tbs - Sugar
2 Egg Yolks
Mix ingredients well together then gently dip the special cup mold into the batter, just deep enough to coat the side of the mold. DO NOT let the batter get into the mold itself. Take the mold out of the batter, tap on a paper towel to collect any drips from the bottom, then place into the oil just to the rim of the mold. Count to ten, then lower the entire mold into the oil and count to 10. Then begin to shake the mold and the cup should separate and float in the oil. Leave in the oil until golden brown (crispy). The secret to this is making sure the oil is very hot. Recommend to use Palm Oil.
These cups are ready for filling. Some Palm Oil is reddish in colour. If so, the cups will be dark, but the flavor is just as good.
Filling (makes 10 cups)
30 grams- Pork or Chicken, minced
20 grams - Sweet Corn
10 grams - Green Peas
10 grams - Onion, diced
10 grams - Carrot, diced
1 Coriander Root - finely chopped
1 clove - Garlic
7 White pepper seeds
1 Tbs - Vegetable Oil
1 Tsp - Seasoning Soy Sauce
1 Tsp - Sugar
1 Tsp - Oyster Sauce
Garnish: Shredded Jalapeno Chilies, Coriander Leaves
Note: Frozen Vegetable Mix can be substituted. Jalapeno Chilies should be the Thai variety.
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Method:
Pound coriander root, garlic and pepper seeds in a mortar/pestle.
In a pre-heated wok, add oil herb mixture (pounded) and meat. Cook until 1/2 done, add in vegetables and combine well.
Add soy sauce, sugar, oyster sauce and stir until meat is cooked and the entire mixture appears "dry". Remove from heat.
To serve, spoon in mixture and add optional garnish.
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