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Tung Tong
- Makes
Eighteen
- Difficulty
Easy
By Judy Bastyra and Becky Johnson
Published 2011
Popularly called “gold bags”, these crisp pastry purses have a coriander-flavoured filling based on water chestnuts and corn. They are the perfect vegetarian snack.
Ingredients
18 - oil, for deep-frying
- plum sauce, to serve
Method
Make the filling. Place the baby corn, water chestnuts, shallot and egg yolk in a food processor or blender. Process to a coarse paste. Place the egg white in a cup and whisk it lightly with a fork.
Put the cornflour in a small pan and stir in the water until smooth. Add the corn mixture and chopped coriander and season with salt and pepper to taste.
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