Tung Tong

Name: Tung Tong
Yield: Makes Eighteen
Cuisine: Thailand
Ingredients: 4 baby corn cobs; 130 g/4½ oz can water chestnuts, drained and chopped; 1 shallot, coarsely chopped; 1 egg, separated; 18 spring roll wrappers, about 8cm/31.4 in square, thawed if frozen; oil, for deep-frying; plum sauce, to serve; 60 ml/4 tbsp water; small bunch fresh coriander (cilantro), chopped; 30 ml/2 tbsp cornflour (cornstarch); salt and ground black pepper

Preparation info

Makes
Eighteen

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

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 spring roll wrappers, about 8cm/31.4 in square, thawed if frozen
oil, for deep-frying
plum sauce, to serve

Asia
Thailand
Snack
Gluten-free
South East Asia
Vegetarian

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.