Toong Thong (Thai golden bags)

Toong Thong or Thai golden bags is crispy, deep fried minced prawn and minced pork flavoured with garlic and pepper rapped in a thin spring roll pastry. Served with sweet palm sauce. They may look difficult to make but are not. A great idea if you have guests coming to your house for visit and you want to make something special. This Toong Thong can be as a appetizer or snack.  Try it cos everyone will love these gorgeous Thai golden bags!     
  • 15 wonton wrappers
  • 100 grams medium-sized shrimps, cleaned, shelled and deviened
  • 100 grams minced pork
  • 1 tablespoon water chestnuts, cut into small cubes
  • 1 tablespoon shitake mushroom, cut into small cubes
  • ½  tablespoon sugar
  • 1 teaspoon coriander root, finely chopped
  • 1 teaspoon minced garlic
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • chinese chive leave [bai kui chai], scald in hot water and slice into a thin line for binding wonton wrappers
  • sweet plum sauce or sweet chili sauce (for dipping)
  • 3 cups oil for deep frying
  • In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. 
  • Knead until it becomes smooth paste and mixed finely together.
  • Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave (or rice noodle which already soaked in water) to make a small bag.
  • Heat oil in a wok over medium heat. 
  • Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.  Transfer to a serving plate. 
  • Serve immediately with plum sauce or sweet chili sauce (and other fresh vegetables, such as cucumber, tomato, carrot, etc.)


Search for chili sauce