These gold or money bags are one of the most delicious Thai appetizers. This good fortune dish can be served on special occasions. I also make my little gorgeous purses in advance and serve them on Thanksgiving. These crisp pastry tiny bags have a coriander-flavoured and tasty filling. They are such a prefect snack or starter. Let's me tell you how I make them!
Ingredients: Serves 10-15
2 pounds ground pork
15 prawns, peeled, deveined and roughly chopped
8 oz water chestnuts, drained and chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon sesame oil
4 scallions, chopped
pinch of salt and pepper
2 packages spring roll sheets, thawed if frozen
5 spring onions or chives, use only green parts for tying the bags
canola or vegetable oil for frying
sweet, chili dipping sauce
cilantro paste:
handful of cilantro stems or 3 roots
1/2 teaspoon whole white pepper
4 garlic cloves
Using a pestle and mortar, pound the garlic, whole white pepper, and cilantro stems together into a smooth paste.
Directions:
To make the filling, in a large bowl, add pork, shrimp, cilantro paste, spring onions, water chestnuts, soy sauce, oyster sauce, sesame oil, salt, pepper, and mix well. Marinate the filling at least 30 minutes in the refrigerator.
To make spring onion ties, using only the green parts and soak in the boiling water for 2 minutes. Drain and add ice and let it cool. Then pat scallions dry on paper towels.
To make the gold bags, place spring roll sheet on the cutting board and place one tablespoon of filling in the middle of each sheet and brush the edge with egg wash to seal if necessary. Form it into a sack shape. Tie attractively with the drained scallion tops. I also cut the top of the bags with scissor to make the sack shape.
Heat the oil for frying in a wok or saucepan to 375 F, then frying the gold bags in batches until crispy and golden brown. Lift out and drain on the paper towels. Serve hot with the sweet chili dipping sauce. You also can warm the gold bags in the oven and to make sure that the filling is completely cooked. Enjoy ka!
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| Our Thai Appetizers on Thanksgiving ka! |
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