Golden Bags for Tết

Umm, not my favorite holiday, but any holiday is better than any day. As such, I’ll celebrate with a favorite dish. Thai money bags, Golden Purses, or thung thong, savory packets of shrimp and pork filling wrapped in a crisp wrapper and deep-fried, and served with a sweet and spicy chili sauce or a sweet and pungent plum sauce.

Toong Thong (Shrimp Purse)
"Golden Money Bags" Savory appetizer for Luna New Year
Ingredients
Equipment
Method
- Add all but the wrappers, and egg wash, into a food processor; pulse into a smooth paste.
- Cut one wrapper into 12 thin strips, almost string like
- In the center of a wrapper add ~ 1 tbsp of paste
- Fold the wrapper up like a purse, seal with the egg wash, and tie with a wrapper string; set aside on a plate
- Repeat with remaining wrappers/filling.
- Fill the fryer basket with purses, mist with cooking oil
- Set the fryer to 375 and cook the purses for 8 minutes on one side; flip and cook for an additional 8 minutes.
- We are looking for crispy skin and an internal temp of 165.
- Serve with plum sauce or sweet chili oil
Nutrition
Notes
A basic filling, and a classic presentation.
One can add peppers, ginger, etc to the filling.
The wrapping can be done in wonton style, purse style, even as mini egg rolls.
I have used a wonton strip to “tie” these; traditionally one blanches chives or strips of green onion for this. But not me and not today …
Tried this recipe?
Let us know how it was!
Filed
under: Air Fry, Asian, Cultural-Misappropriation, Fried, Pub Food, Sauce, Thai
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