Kra Tong Tong (8) Recipe
Crispy pastry cups, sautéed chicken, carrots, onions, green peas, corn, yellow curry powder, and garlic served with cucumber chutney.
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Ingredients
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Filling and Pastry
Method
Preparation and Cooking
- 1
Prepare the Filling
In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onions and minced garlic, sauté until translucent.
- 2
Cook the Chicken
Add the diced chicken breast to the skillet and cook until it's no longer pink. Stir in the carrots, green peas, and corn, cooking for an additional 5 minutes.
- 3
Season the Mixture
Sprinkle the yellow curry powder, salt, and pepper into the mixture. Stir well to combine and cook for another 2-3 minutes. Remove from heat and let cool.
- 4
Prepare the Pastry Cups
While the filling cools, preheat the oil in a deep fryer or heavy pot for frying. Gently press each wonton wrapper into a muffin tin to form cups.
- 5
Fill and Fry
Once the filling has cooled, spoon it into each wonton wrapper. Carefully lower the filled cups into the hot oil and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.
