Thai Thong Yip (Golden Cups)
Crispy-fried golden wonton cups filled with a bright, herbaceous Thai vegetable mixture. Elegant enough for guests, achievable for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 24 wrappers wonton wrappers
- 1.5 cups plus 1 tablespoon neutral oil (for frying and filling)
- 1 medium carrot
- ½ cup fresh corn kernels
- ½ medium red bell pepper
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
Instructions
- 1
Set a muffin tin upside down on a clean, heat-safe surface — you'll use the raised mounds as molds for the cups.
- 2
Peel the carrot with a vegetable peeler, then cut it in half lengthwise and slice each half crosswise into pieces no larger than a grain of rice, roughly 1/8-inch cubes.
- 3
Slice the red bell pepper in half from stem to tip, remove the seeds, then cut the flesh into pieces the same size as the carrot — no larger than a grain of rice.
- 4
In a small bowl, mix the diced carrot, corn, diced pepper, and cilantro together with your fingers or a spoon until evenly combined.
- 5
In a separate small bowl, pour the lime juice and fish sauce and stir with a spoon until combined — this is your filling sauce.
- 6
Pour 1.5 cups of neutral oil into a heavy-bottomed pot and heat over medium-high until it shimmers and a wooden spoon handle dipped in it produces gentle bubbles around the edges, about 2–3 minutes.
- 7
Working with one wonton wrapper at a time, carefully lower it into the hot oil and immediately press the center downward onto a raised mound of the muffin tin using a metal ladle or small skillet, keeping the wrapper centered.
- 8
Fry the wrapper until the edges are golden amber and crispy, about 45–60 seconds, then carefully lift the whole muffin tin and tap the wrapper to release it onto a paper towel to cool.
- 9
Repeat steps 7 and 8 with the remaining 23 wonton wrappers, frying them in batches and letting each cool on fresh paper towels, about 20–25 minutes total.
- 10
Pour the lime-fish sauce over the carrot-corn-pepper mixture and stir until every piece is evenly coated and glossy.
- 11
Taste the filling and add a pinch of salt if needed — it should taste bright, salty, and herbaceous.
- 12
Spoon 1 tablespoon of the vegetable filling into the center of each cooled crispy cup, mounding it slightly so the mixture sits visible at the top, and arrange on a serving plate.
Tools you’ll need
- heavy-bottomed pot (2-quart minimum)
- muffin tin (standard 12-cup)
- metal ladle or small skillet for pressing
- wooden spoon
- vegetable peeler
- cutting board
- chef's knife
- small mixing bowl
- paper towels
- serving plate
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