Thai Golden Bags (Thung Thong)

Crisp wonton purses filled with chicken, prawn and sweetcorn, tied with spring onion and served with sweet chilli sauce.

TIME BREAKDOWN
Prep: 50 min
Cook: 20 min
Total: 1 hour 10 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Hard

Ingredients

  • 24 square wonton wrappers, about 8cm
  • 6 spring onions, green parts only, split lengthways
  • 200g minced chicken
  • 100g raw peeled prawns, finely chopped
  • 1 small carrot, finely grated
  • 50g tinned sweetcorn, drained
  • 40g tinned water chestnuts, finely diced
  • 3 cloves garlic, crushed
  • 2 coriander roots, or the lower stems, finely chopped
  • 1/2 tsp ground white pepper
  • 1 tbsp oyster sauce
  • 1 tsp caster sugar
  • 1 egg white, lightly beaten
  • 500ml vegetable oil, for frying
  • 5 tbsp sweet chilli sauce, to serve

Method

  1. Blanch the spring onion strips in boiling water for 10 seconds, then refresh in cold water and pat dry. This makes them pliable enough to tie.

  2. Mix the chicken, prawns, carrot, sweetcorn, water chestnuts, garlic, coriander roots, white pepper, oyster sauce and sugar until well combined.

  3. Place 1 heaped tsp of filling in the centre of a wonton wrapper. Brush the edges with egg white.

  4. Gather the corners up around the filling like a small purse, pinch just above the filling and tie with a strip of spring onion. Fan out the top of the wrapper. Repeat with the remaining wrappers.

  5. Heat the oil in a deep pan to 170°C. Fry the bags in small batches for 3 to 4 minutes until golden and the filling is cooked through.

  6. Drain on kitchen paper and serve hot with sweet chilli sauce.