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Lion Pride
The Official Lion Brand Blog

Fried Sweet Potato Balls: Kanom Kai Nok Kra Ta

28/5/2020

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I admit that I was a frequent buyer of street food snacks, but among all the available choices there is one snack that I really like called “Kanom Kai Nok Kra Ta” - Charinya Ruecha of @charinyas_kitchen
If you have been to Thailand and walked along the street you know that you can diverse foods for breakfast, lunch and dinner, along with an array of snacks at any time of the day or night.
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These street food snacks are something I miss about Thailand. Even though I cook a lot each day, when I suddenly feel like a particular dish I miss just walking out the front of the home or office and buying it freshly made with the original taste.
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I admit that I was a frequent buyer of street food snacks, but among all the available choices there is one snack that I really like called “Kanom Kai Nok Kra Ta” (literally "quail egg"), a form of fried sweet potato balls. I have previously posted this recipe on my blog, but that was a while ago and my instructions have improved. Please enjoy my favorite snack, with a clearer video and an enhanced recipe.
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Ingredients
• 500g sweet potato, peeled, steamed and then mashed.
• 150g sugar
• 250g tapioca flour
• 30g corn flour or plain flour is also works with this recipe, but corn flour is crunchier.
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup milk (more or less depending on the mixture texture, maybe not use it at all)
• Pandan leave to infuse the oil (optional)
• Oil for deep fry

Method
1. Peel and cut the sweet potato into small bites. Steam for 15 minutes.
2. Mash the potato and leave it to cool down.
3. Add sugar, salt and baking powder then mix well.
4. Add flour and mix well until a dough forms.
5. Form the mixture into 1″ balls.
6. Heat the cooking oil using medium heat until hot.
7. Fry the pandan leaves until fragrant then remove them.
8. Add sweet potato and fry them until brown. Gently press the balls with a utensil to expand the balls and
increase the external crunch.
Serve hot or warm. Unfortunately this recipe does not work in an Air fryer but you can subsequently heat
them up with Air fryer.

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Check out Charinya's awesome work here
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IG:​ @charinyas_kitchen
Web: https://charinyaskitchen.com/
FB: @charinyaskitchen
Also, don't miss out on Charinya's other posts!
Grilled Pork Skewers with Sticky Rice | Moo Ping | ข้าวเหนียวหมูปิ้ง
Sen Mee Rad Na | ราดหน้า
Sen Mee Pad See Ew | ผัดซีอิ๊ว
Yum Sen Mee Plara​
Thai Red Curry Sausage Roll
Thai Chili Relish | Nam Phrik Ta Deang
Khao Keang dishes part 2: Stir fried pumpkins with eggs | Pad fak thong sai kai
Khao Keang Dishes Part 1: Pad Prik Khing
Braised Chicken with Pickled Green Mustard Recipe
Braised Beef and Tendon Recipe
Thai-Style Congee Recipe | Jok
Wat Dhammadharo
Turmeric Chicken Skewer Recipe | Gai Yang Khamin
Minced Prawns and Pork in Coconut Milk | Lone Goong
Tom Yum Goong Recipe | Thai Hot and Sour Soup | ต้มยำกุ้ง
Crying Tiger Recipe: Sua Rong Hai
Pad Thai Recipe
Crispy Rice Salad with Fermented Pork Recipe: Nam Khao
Fermented Fish: Pla Rah Sub
​Grilled Banana with Coconut Cream Caramel Recipe
​​​Thai Style Chicken Biryani Recipe (Khao Mok Kai)
My Essential Ingredients
Red Sticky Rice Recipe: Kow Nhiew Dang ข้าวเหนียวแดง
A Traditional Thai Isaan Wedding
Guest Blogger: An Interview with Charinya Ruecha of @charinyas_kitchen
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