Thung Thong

Name: Thung Thong (Golden Pouches)
Yield: Makes 10–12 pieces
Cuisine: Thai
Ingredients: 2 tablespoons oyster sauce; 6 water chestnuts, peeled and finely diced; ½ teaspoon sesame oil; 200 g skinless chicken fillet, finely diced; 4 cloves garlic, peeled and finely chopped; 6 dried Chinese mushrooms, soaked in hot water and finely chopped; 1 teaspoon cornflour, mixed with 1 tablespoon water; Thai chilli sauce; 10–12 spring roll wrappers, each about 10 x 10-cm; 2 spring onions, finely chopped; 55 g glass noodles, soaked in hot water to soften; ½ teaspoon ground white pepper; cooking oil for deep-frying; 10–12 spring onion leaves, dried; ¼ cup (60 ml) cooking oil; 200 g prawns, small, shelled and deveined; 1 teaspoon light soy sauce

Golden Pouches

Preparation info

Makes
10–12
pieces

Difficulty
Easy

Appears in

The Little Thai Cookbook

By Marshall Cavendish

Published 2014

About

Sometimes also known as Thai money bags, this well-loved appetiser can be found on the menus of both casual and fine dining Thai restaurants. Prepare the filling ahead of time, and fry up the pouches just before serving, so that they remain crisp and warm.

Ingredients

10–12 spring roll wrappers, each about 10 x 10-cm
10–12 spring onion leaves, dried
cooking oil

Asia
Thailand
Snack
South East Asia

Method

Prepare the filling. Heat the oil in a wok over medium heat. Add the garlic and stir- fry until fragrant. Add the chicken, oyster sauce, soy sauce, pepper and sesame oil. Stir to mix and cook until the chicken is done.
Add the mushrooms, water chestnuts and prawns and cook for 1 minute.
Drain the glass noodles and add to the wok. Add the chopped sprin