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PrintGOLD BAGS
Under some of Thai’s favorite starters are also the famous Gold Bags. The nice combination between sweet and sour Fish filling in a flower bag is the perfect starter, good for any occasion and any taste.
Makes :
40 Bags
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the Flour and Water in a saucepan until it becomes a smooth paste. Stir over medium heat for 2 - 3 minutes until it gets thicker.
- Now finely chop 10 of the Long Chives. Mix the Prawns, the Water, the Chestnuts, the Garlic, the Chopped Chives and the Pepper and Salt.
- Clean and soak the remaining Chives well and in hot water for 2 minutes until they become softer, then drain and dry them.
- Take 1 Teaspoon of filling and put it in the middle of a spring roll sheet. Use your finger to brush around it with the Flour Paste, then pull up the 4 corners and pinch them together, enclosing the filling. Then tie the bag with a chive and lay on a tray. Repeat until the entire filling is finished.
- Now heat up 7 cm (3 inches) of Oil in a wok over medium heat. The Oil is ready when a small piece of Spring Roll sheet sizzles. Deep fry batches of 10 bags for 8 - 10 minutes until the bags are lightly brown and crispy. Then drain them with a kitchen paper. Serve hot with Sweet Chilli Sauce.
- That's it. Enjoy.
INGREDIENTS
- 6 Tablespoons of cold Water
- 1½ Tablespoons of Plain flour
- 60 Long Chives
- 450 Grams of Minced Raw Prawns
- 150 Grams of Can Water Chestnuts, drained and roughly chopped
- 4 Finely chopped Garlic Cloves
- ½ Teaspoon of ground White Pepper
- 200 grams pack (about 50) of 12 cm (5 inches) square, Frozen Spring roll sheets, defrosted
- Cooking oil for frying
- Salt to taste as preferred
8 comments for “Gold Bags”
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Posted Tuesday, February 7, 2023 at 1:30:42 PM