Krathong thong (crispy golden cups with chicken)

Step 1: Whisk 2 ⅛ oz plain flour, 2 ⅛ oz rice flour, 1 tbsp tapioca starch, ¼ tsp salt, 1 egg, ¼ cup coconut milk and ½ cup water into a smooth batter as thin as single cream. Rest it for 15 minutes.

Step 2: Heat 1 tbsp of the 1 ½ tbsp vegetable oil in a frying pan over a medium heat and fry 3 garlic cloves and 1 onion for 4 minutes until soft and pale gold.

Step 3: Add the 10 ½ oz minced chicken and cook over a medium-high heat, breaking it up, for 6–7 minutes until no pink remains and it reaches 165°F.

Step 4: Stir in 1 carrot, 3 ½ oz sweetcorn kernels, 1 tbsp light soy sauce, 1 tbsp sugar, ½ tsp ground white pepper and ½ tsp mild curry powder and cook for 4 minutes until the carrot is tender and the pan is almost dry. Cool.

Step 5: Heat the rest of the 4 cups vegetable oil in a small deep pan to 350°F with the krathong mould sitting in the oil, so the mould heats up too.

Step 6: Lift the mould out, shake off the oil, and dip it into the batter so it comes three-quarters of the way up the sides. Common mistake: a mould that is not hot enough; the batter slides off or the cup sticks.

Step 7: Lower the coated mould into the oil. After 20–30 seconds, when the cup is set, nudge it free with a fork and let it fry on its own for 1–2 minutes until golden and crisp and the bubbling slows. Drain upside down on kitchen paper.

Step 8: Repeat with the rest of the batter, reheating the mould in the oil each time and stirring the batter now and then.

Step 9: Just before serving, spoon the filling into the cups and top with 1 handful coriander leaves and 1 red chilli.