Tung Thong
Thai Golden Bag
Ingredients
- 1/4 cup minced chicken
- 1/4 cup minced shrimp
- 1/4 cup vermicelli mung bean noodles cut up
- 2-3 shiitake mushrooms finely chopped
- 2 slices carrot finely chopped or shredded (when they say slices they mean Thai carrot slices, they are about 2″ in diameter)
- 50 grams Chinese chives 1 strand finely chopped the others blanched whole
- 1/2 teaspoon white peppercorns
- 1 ″ piece of coriander root
- 1/2 garlic clove
- 1 teaspoon oyster sauce
- 1/2 teaspoon soy sauce
- 1 teaspoon seasoning sauce
- 1/2 tablespoon rice flour
- Pinch of sugar
- Sprinkle of pepper powder ground pepper
- 4-6 Spring roll wrappers depending on size of your circle cutout
- 1/4 cup chili or plum dipping sauce
Instructions
- Combine peppercorns, coriander root and garlic clove in mortar and pound until a thick paste and add to medium bowl.
- Add chicken, shrimp, vermicelli, mushrooms, carrots and chopped chives to same bowl as peppercorn mixture and stir good.
- Add oyster sauce, soy sauce and seasoning sauce and rice flour and combine well. Set aside.
- Cut approximately 6″ circles, using a bowl and sharp paring or carving knife, out of the spring roll wrappers.
- Take wrapper, smooth side down, and add about 1 1/2 to 2 tablespoons of the meat mixture to the center. Pull sides up to form a bag and tie with a piece of blanched Chinese chive. Cut off excess chive, leave about 1/2 inch long.
- Deep fry until golden brown on medium heat. You want the filling to be done before you brown the exterior.
- Serve with chili or plum sauce.