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.
Ingredients:-
- 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
Preparation:-
- 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.
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