Gold Bags (Tung Tong)
Chef: Megan Richmond
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  • 20 square wonton wrappers
  • oil for frying
  • corn kernels from 1 ear corn
  • 1 can water chestnuts, finely chopped
  • 1 green onion, finely chopped
  • 1 egg, separated
  • 2 tbsp cornstach
  • 4 tbsp water
  • 1 small buch cilantro, finely chopped
Mix corn kernels, water chestnuts, green onion, and egg yolk in a small saucepan. Mix water and cornstarch and add to saucepan. Cook for about 10 min over medium heat, stirring, until mixture has reduced to a thick chunky paste. Let cool.

Beat egg white in a bowl until light and fluffy.

Place a small spoonful of filling in center of wonton wrapper. Brush the edges with the beaten egg white and gather the points together to make a pyramid shaped packet. Press edges to seal pouch.

Fry in oil for about 5 minutes - until golden brown.

Drain on a paper towel.

Serve hot with sweet chili sauce.
Serves 4-6 (20 pieces)
Preparation Time: 30 min
Cook Time: 20 min
Category: Appetizers
Ethnicity: Thai
Author Comments:
From the Ultimate Thai and Asian Cookbook
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