Krapoa Ham Stuffed Pocket Sandwiches (พ็อคเก็ตแซนด์วิชแฮมรสกะเพรา)

1.For the Dough: heat milk up in the saucepan until just lukewarm and set aside.

2.Sift flour, baking powder and salt. Add sugar, yeast and make a well in the flour mixture. Add milk and egg into the flour. Knead until the ingredients just come together, add shortening and continue to knead until dough is formed and the surface is smooth. Cover with plastic wrap or clothes and leave to proof for an hour.

3.Roll the dough into ½ cm thick sheet. Cover with plastic wrap for fifteen minutes.

4.Cut dough into 10cm squares.

5.Fry doughs in the oil at 160°C until cooked and golden brown, about one and half minute on each side

6.Blanch holy basil in the boiling water, dunk into an ice bowl and squeeze out excess water. Use pairing knife to make a gap in the fried dough, spread the cavity with holy basil paste before stuffing ham, blanched holy basil and red chilli. Serve hot.