These adorable little seafood doughnut holes are actually cooked up in a khanom krok griddle, the cast-iron pan pitted with little cups used to make a number of sweet and savory items, including the fried quail eggs you see served on the street everywhere, seven to a bowl. In this case, a batter with mixed seafood folded into it was scooped into the oil-filled cups to make these golden-brown seafood balls. A squirt of pepper sauce finished the dish.