Thung Tong ,Golden Bags

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Thung Tong ,Golden Bags

Thung Tong ,Golden Bags

Thung Tong, also known as Thai Money Bags or Golden Money Bags, is a popular Thai snack that resembles little packets of money. These little golden bags are filled with a medley of minced vegetables like carrots, peas, potatoes, and sweet corn and are hand-rolled with love, tied with a ribbon and served with a plum sauce dip.

The wonton pastry used for Thung Tong is crispy and provides a delightful contrast to the juicy, flavorful filling. The plum sauce dip complements the flavors of the pastry and the vegetable filling, making for a truly mouth-watering experience.

Thung Tong is a fantastic starter for any meal and is sure to impress guests with its unique presentation and delicious flavors. Whether you’re a fan of Thai cuisine or are just looking for a tasty snack, Thung Tong is a must-try.

The process of making Thung Tong is quite labor-intensive, as each one is hand-rolled and tied with a ribbon. But the end result is well worth the effort, as the combination of flavors and textures make for a truly delightful snack.

 ingredients
Makes 40 Thung Tong:
280 g (10 oz) raw prawns (shrimp), peeled, deveined, and chopped or boneless, skinless chicken or pork fillet, chopped
225 g (8 oz) tin water chestnuts, drained and chopped
3-4 garlic cloves, finely chopped
3 spring onions (scallions), thinly sliced
1 tablespoon oyster sauce
1 teaspoon ground white pepper
1 teaspoon salt
2-3 bunches of spring onions (scallions) or 40 chives for ties
2 tablespoons plain (all-purpose) flour
40 spring roll sheets, 13 cm (5 in) square
Peanut oil for deep-frying
Chilli sauce for serving

 

 instructions
Using a food processor or blender, chop the prawns, chicken or pork to a fine paste.
Transfer the paste to a bowl and combine it with the water chestnuts, garlic, spring onions, oyster sauce, white pepper, and salt.
To make the spring onion ties, cut each spring onion into four to six strips, using only the longest green parts. Soak the strips in boiling water for 5 minutes or until soft. Drain and dry on paper towels.
In a small saucepan, mix the flour and 160 ml (6 fl oz) of cold water until smooth. Stir and cook over medium heat for 1-2 minutes or until thick.
Place three spring roll sheets in front of you and keep the remaining sheets in a plastic bag to prevent them from drying out. Spoon 2 teaspoons of the filling into the middle of each sheet.
Brush around the filling with the flour paste and pull up into a bag, pinching together to enclose the filling. Place the bag on a tray lightly dusted with plain (all-purpose) flour. Repeat until all the filling and sheets have been used.
Tie a piece of spring onion twice around each bag and tie in a knot. Use chives if preferred.
Heat 7.5 cm (3 in) of oil in a wok or deep frying pan over medium heat. When the oil seems hot, drop a small piece of spring roll sheet into it. If it sizzles immediately, the oil is ready.
Lower four bags into the oil and deep-fry for 2-3 minutes or until they start to harden. Lower another three or four bags into the oil and deep-fry them all together. To help cook the tops, splash the oil over the tops and deep-fry for 7-10 minutes or until golden and crisp. As each batch is cooked, lift the bags out with a slotted spoon and add another batch. Drain on paper towels. Keep the money bags warm while deep-frying the rest.
Serve with a chilli sauce.
Enjoy your delicious Thung Tong, or Thai Money Bags! The combination of crispy wonton pastry, juicy filling, and plum sauce dip is sure to impress your taste buds.


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tips

Here are some tips for making the best Thung Tong, or Golden Bags:

Use fresh ingredients: Make sure to use fresh ingredients, such as prawns, chicken, or pork, and vegetables, to get the best flavor and texture.

Mix the filling well: Make sure to mix the filling well, so that the flavors are evenly distributed.

Use a food processor: To get the filling to a fine paste, use a food processor or blender.

Boil the spring onions: To make the spring onion ties, soak them in boiling water for 5 minutes or until soft. This will make them easier to tie and prevent them from breaking.

Brush with flour paste: Brushing the filling with flour paste will help keep the money bags closed and prevent the filling from leaking out during deep-frying.

Keep the spring roll sheets covered: To prevent the spring roll sheets from drying out, keep them covered in a plastic bag until ready to use.

Deep-fry at the right temperature: Make sure to deep-fry the money bags at the right temperature. If the oil is too hot, the bags will cook too quickly and brown. If the oil is not hot enough, the bags will absorb too much oil and become greasy.

Serve with chilli sauce: Serve the Thung Tong with chilli sauce for an extra burst of flavor.

 

substitution

If you are unable to find certain ingredients for making Thung Tong, or Golden Bags, here are some substitutions that you can consider:

Prawns: If you are unable to find prawns, you can substitute with boneless, skinless chicken or pork fillet.

Water chestnuts: If you are unable to find water chestnuts, you can substitute with diced bamboo shoots or jicama.

Oyster sauce: If you are unable to find oyster sauce, you can substitute with hoisin sauce or soy sauce.

White pepper: If you are unable to find white pepper, you can substitute with black pepper.

Spring roll sheets: If you are unable to find spring roll sheets, you can substitute with wonton wrappers or egg roll wrappers.

By using these substitutions, you can still make a delicious version of Thung Tong, or Golden Bags, even if you are unable to find all of the original ingredients.

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