Monday, January 4, 2016

Chicken Money Bags( Thung Thong)

Tung Tong are a tasty Thai appetizer that are usually served with a sweet chilli sauce or plum sauce. These are also called Money Bags due to their appearance. It's crispy and deep-fried pastry purses filled with a mixture of minced chicken, minced prawn and minced mushroom. I always buy my pastry sheets from Asian stores.

  • Chicken Filling - 1 cup
  • Square wonton wrappers/Spring rolls- 12 nos
  • Chives/Spring onion - 1 bunch
  • Oil for deep frying
  • Sweet chilli sauce to serve

  • Place 1 wrapper on a flat surface. 
  • Spoon 1  teaspoon chicken mixture in centre of wrapper. 
  • Brush edge with cold water. Fold up sides to form a pouch. Pinch to enclose filling. 
  • Tie with a chive to secure.
  •  Repeat with remaining wrappers, chicken mixture and chives.

  • Heat oil in wok or large saucepan; deep-fry money bags, in batches, until crisp and browned lightly. 
  • Drain on absorbent paper.
  • Serve with dipping sauce.