About the Recipe
Golden Money Bags, known as Thung Thong in Thai or sometimes "lucky bags") in Chinese, are a delightful and auspicious appetizer found across various Asian cuisines, particularly popular in Thailand and during Chinese New Year celebrations. They are essentially deep-fried parcels, typically made from thin pastry wrappers, shaped to resemble a traditional money purse or sack, hence their name and symbolic association with wealth, prosperity, and good fortune.
Ingredients
4 Pieces of Shiitake Mushroom
250 G of Firm Tofu
3 Stalks of Coriander Tube
2 Stalks Lemongrass (white part)
250 G Water Chestnut
1/2 Carrot
40 pieces of Spring Roll Pastry (125mm x 125mm)
1 Egg
1 tbs sugar
1/2 tbs Black Pepper
4 tbs Thailand Soy Sauce
Preparation
Step 1
Soak the shiitake mushroom in hot water for 10 minutes. Drain and finely chop.
Step 2
Crush up firm tofu, finely chopped carrot, coriander stalk, and lemongrass.
Step 3
Heat the oil in a wok over medium heat and swirl to coat. Stir-fry the mushrooms until browned. Add the tofu and stir-fry until it changes colour. Then add soy sauce, black pepper. Then put them in a large bowl.
Step 4
Mix in the coriander tubes, lemon grass, water chestnut, sugar, and egg.
Step 5
Do a taste-test, adding more. If not salty enough, add more soy sauce.
Step 6
Place 1 wrapper on a flat surface. Spoon 1 heaped teaspoon of mince mixture in the centre of the wrapper. Fold up sides to form a pouch. Pinch to enclose filling. Tie with a lemon grass to secure and Trim. Repeat with the remaining wrappers.
Step 7
Fill a wok one-third full of vegetable oil and heat to 190°C (375°F). Deep-fry the money bags in batches for 30–60 seconds, or until crisp and golden brown. Drain on crumpled paper towels. Serve warm with a dipping sauce.
Step 8
Sauce: 3 tablespoons of soy sauce, 2 tablespoons of lime juice, some chopped lemon grass and red chilli, then add 2 tablespoons of palm sugar.