Crunchy spiced beef cups
| Crunchy Cups | |
| 1/2 Cup | Rice flour |
| 3/4 Cup | Plain flour |
| 1 1/4 Cup | Lime stone water |
| 1 1/4 | Palm sugar |
| 1/2 Tsp | Salt |
| 1 Tsp | Black sesame seeds |
| 1 | Brown onion, cut into quarters |
| 1 Tsp | Salt |
| Filling | |
| 150g | Minced pork |
| 1 1/2 Tab | Fish sauce |
| 2 Tab | Lime juice |
| 1 Tab | Fragrant sticky rice flour |
| 1/2 Tab | Chilli powder |
| 2 Tab | Tempura Flour |
| 4 | Thai ‘saw’ coriander leaves, finely chopped |
- Make teh cups by mixing all the ‘crunchy cups’ mix together in a bowl with a whisk until it is smooth. Put to one side
- To make the cups you need one of these and then you do this. Basically you get the cup mold very hot in the oil. you pull it out, emptying the oil in the cups. Dab it on some paper to remove oil from the bottom of the mold and then dip it in the batter. Leave it there long enough to cook some batter on the molds and then put the molds in the hot oil to cook. The cups will either fall off or, with a little encouragement come off and cook until they are golden brown. Repeat
- Make the filling mix by putting the meat in a bowl and adding the rest of the ingredients. Massage the ingredients into the meat. Form balls about 1cm in diameter and deep fry at a medium temperature. Take care that the balls don’t stick on the bottom. When balls are dark brown remove, drain and place in a cup
- These can be dressed with deep fried very finely chopped red onion and kaffer lime leaves