Preparation:

1. To make the crispy cups: mix the flour, salt, egg, water, and baking soda in a mixing bowl. Whisk until finely blended. This should become a thick, creamy batter. Allow to rest for 1 hour.
2. Heat the oil in a deep frying pan, and dip the mold in the hot oil to heat it up. If the oil is not hot enough, the batter will not stick to the mold when dipped. Then, dip the outside of the hot mold into the batter. Make sure that only the outside surface is covered with the batter. Put the batter-covered mold immediately back into the hot oil. The cup should be cooked for about 20 seconds so it can be detached from the mold.
3. Remove the mold and continue to fry the cup until golden and crispy. Then, remove the cup(s) from the pan and drain on absorbant paper. Repeat until the batter is finished.
4. To make the filling, heat the oil in a pan, and stir fry the onions and chicken for 2 minutes.
5. Add sweet corn, carrots, sugar, white soya sauce, and salt. Stir fry for 30 seconds. Add ground peppercorns and curry powder, and stir for another 20 seconds.
6. Allow the filling to cool before filling the crispy cups. Garnish each filled cup with coriander leaves and red fresh chilli strips.

Note : Vol-au-vent cases can be used instead of the "Gra-thong Thong." The crispy cups can be stored in an air-tight container for 2 weeks.