Gold Bags Thailand Recipe
Gold Bags Thailand Recipes
peeled prawns, finely chopped
water chestnuts, finely chopped
onions, white part only, finely chopped
oil for deep frying
sprig, to garnish
Dipping Sauce, to serve
In a bowl, mix together prawns,
water chestnuts, spring onions, fish sauce and black pepper. Place a small amount of prawn
mixture in center of each won ton skin.
Dampen edges of skins with a
little water, then bring up over filling to form a 'dolly bag'. Press edges together to seal.
In a wok, heat oil to 190C
(375F). Add bags in batches and fry for
about 2-3 minutes until crisp and golden.
Using a slotted spoon, transfer to
absorbent kitchen paper to drain. Serve hot with dipping sauce. Garnish with coriander sprig.
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