Thai Thong Yip (Golden Cups)

Step 1

Set a muffin tin upside down on a clean, heat-safe surface — you'll use the raised mounds as molds for the cups.

Step 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.

Step 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.

Step 4

In a small bowl, mix the diced carrot, corn, diced pepper, and cilantro together with your fingers or a spoon until evenly combined.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 10

Pour the lime-fish sauce over the carrot-corn-pepper mixture and stir until every piece is evenly coated and glossy.

Step 11

Taste the filling and add a pinch of salt if needed — it should taste bright, salty, and herbaceous.

Step 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.