Khanom Pang, a beloved Thai dessert, offers a delightful combination of crispy, golden-brown pastry and a sweet, savory, or even spicy filling. These bite-sized delights are incredibly versatile, adapting to a wide range of flavors to suit every palate. From traditional sweet bean pastes to contemporary fillings like creamy custard or even savory options, the possibilities are endless. Their satisfying crunch and the burst of flavor within make them a perfect treat for any occasion, whether enjoyed as an afternoon snack or a sweet ending to a meal.
The unique texture and the adaptability of Khanom Pang make it surprisingly easy to create at home. This recipe focuses on a simple yet delicious tuna filling, offering a fun twist on this classic dessert. Ready to learn how to make these irresistible crispy treats yourself? Let's dive into the step-by-step instructions!
Tools Needed
- mixing bowl
- container
- frying pan
- spoon
- plate
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Combine flour, sugar, salt, water, and 100 grams of vegetable oil. Knead until dough forms.
- Knead the dough for 1-2 minutes in the bowl, then knead on a surface for about 5 minutes until smooth.
- Add 1 tablespoon of vegetable oil to the dough, mix well, place in a container, cover with plastic wrap, and let it rest for about 1 hour.
- Drain two cans of tuna.
- Heat oil in a pan, add shallots, and sauté until softened and translucent.
- Add coriander, pepper, salted sweet turnip, salt, and coconut sugar to the pan. Stir-fry until combined.
- Add ground peanuts and tuna to the filling. Stir-fry until heated through and the ingredients are well combined. If it's too dry, add a little water.
- Let the filling cool completely.
Step 2. Assemble the Khanom Pang
- Divide the rested dough into 7-gram pieces.
- Roll out each dough piece thinly. Place about 5-6 grams of filling in the center. Seal the edges tightly.
Step 3. Fry and Serve
- Heat oil in a pan. Fry the Khanom Pang over medium heat until golden brown.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Store the Khanom Pang: Can be stored in the refrigerator for about 2 weeks or in the freezer for 6 months or more.
- Don't overcrowd the pan when frying to prevent sogginess.
Nutrition
- Calories: Please provide ingredient details
- Fat: Please provide ingredient detailsg
- Carbs: Please provide ingredient detailsg
- Protein: Please provide ingredient detailsg
FAQs
1. Can I use a different type of fish for the filling?
Yes! Salmon, mackerel, or even cooked shrimp would work well. Adjust seasoning to match the flavor of your chosen fish.
2. How do I ensure the Khanom Pang pastry gets perfectly crispy?
Make sure the oil is hot enough before frying. Don't overcrowd the pan, and fry in batches for even cooking and crispiness.
3. Can I make the filling ahead of time?
Absolutely! The tuna filling can be prepared a day or two in advance and stored in the refrigerator. This makes assembling the Khanom Pang much quicker.
With its crispy exterior and flavorful tuna filling, this Khanom Pang recipe offers a unique and delicious twist on a classic Thai dessert. The surprisingly simple process allows even novice cooks to create a delightful treat that's sure to impress. So go ahead, try this recipe and enjoy the satisfying crunch and unexpected flavors!