Gold Bags (Tung Tong)
Chef: Megan Richmond
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Ingredients:
- 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
Directions:
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.
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
Cook Time: 20 min
Category:
Appetizers
Ethnicity:
Thai