Gold Bags Thailand Recipes

Ingredients :

115 g

55 g

2

1 teaspoon

16

cooked peeled prawns, finely chopped

canned water chestnuts, finely chopped

spring onions, white part only, finely chopped

fish sauce

won ton skins

vegetable oil for deep frying

coriander sprig, to garnish

Thai Dipping Sauce, to serve

1. In a bowl, mix together prawns, water chestnuts, spring onions, fish sauce and black pepper.
2. Place a small amount of prawn mixture in center of each won ton skin.
3. Dampen edges of skins with a little water, then bring up over filling to form a 'dolly bag'.
4. Press edges together to seal.
5. In a wok, heat oil to 190^oC (375^oF).
6. Add bags in batches and fry for about 2-3 minutes until crisp and golden.
7. Using a slotted spoon, transfer to absorbent kitchen paper to drain.
8. Serve hot with dipping sauce.
9. Garnish with coriander sprig.

Makes 16.

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