Thai-Style Gold Bags Recipe |
Ingredients: |
18 spring roll wrappers, about 8-cm square, thawed if frozen Oil, for deep-frying Plum sauce, to serve Filling: 4 baby corn cobs 130 g water chestnuts, drained 1 shallot, peeled 1 egg, separated 2 tablespoon cornflour 60 ml water Small bunch fresh coriander (cilantro), chopped Salt and ground black pepper |
Method: Make the filling. Place the baby corn, water chestnuts, shallot and egg yolk in a food processor 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. Cook over a low heat, stirring constantly, until thickened. Leave the filling to cool slightly, then place 1 teaspoon in the centre of a spring roll wrapper. Brush the edges with the beaten egg white, then gather up the points and press them firmly together to make a pouch or bag. Repeat with remaining wrappers and filling. Heat the oil in a deep-fryer or wok to 190°C or until a cube of bread, added to the oil, browns, in about 45 seconds. Fry the bags, in batches, for about 5 minutes, until golden brown. Drain on kitchen paper and serve hot, with the plum sauce. |
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