Golden Bags (4) Thong Tong Recipe
Minced pork & shrimp, sweet corn, water chestnut, Thai herbs, served with sweet cucumbers, and plum sauce.
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Ingredients
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Filling and Dipping Sauce
Method
Preparation and Cooking
- 1
Prepare the Filling
In a mixing bowl, combine minced pork, chopped shrimp, sweet corn, diced water chestnuts, chopped Thai basil, chopped cilantro, soy sauce, and sesame oil. Mix well until all ingredients are evenly combined.
- 2
Assemble the Golden Bags
Take a wonton wrapper and place about 1 tablespoon of filling in the center. Moisten the edges with water, then fold the wrapper in half to form a triangle. Press the edges to seal and then gather the two opposite corners to form a 'bag' shape. Repeat with the remaining wrappers and filling.
- 3
Fry the Golden Bags
In a deep frying pan or pot, heat oil over medium heat. Once hot, carefully add the golden bags in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 4
Serve
Arrange the golden bags on a serving plate with sweet cucumber slices on the side and serve with plum sauce for dipping.
