These bite-sized crispy golden cups are a popular Thai appetiser known askrathong tong.This meal kit includes 12 cups and everything you need to make the vegan filling for this flavourful, non-spicy dish.
Thai Water Chestnut
Chopped Baby Corn
Sweet Corn Kernel
Vegetarian Oyster Sauce
Chopped Spring Onion
White Pepper Powder
Crushed Roasted Cashew
Prepare the ingredients
Wash the button mushrooms. Finely chop the water chestnuts and button mushrooms into small pieces.
Blanch the vegetables
Set a small pot of water to boil. Blanch the chopped water chestnuts, button mushrooms, carrot, and baby corn in the boiling water for 1 minute. Quickly drain the water and cool the vegetables under running water.
Fry the spring onion and garlic
In a small wok or saucepan, heat oil on medium-high heat. Lightly fry the chopped spring onion and garlic until translucent.
Cook the filling
Add blanched vegetables and corn kernels to the pan and stir for a minute. Add the white pepper powder and vegetarian oyster sauce. Give it another stir and check the taste. Turn off the heat.
Fill the crispy cups
Lay the crispy cups out on a serving platter. Add a generous amount of the filling prepared in #4 to the crispy cups so they are packed to the top.
Garnish & serve
Garnish each cup with lightly crushed cashews. The cups are ready to serve.