Golden Purses Thai Appetizer Recipes

GOLDEN PURSES THAI APPETIZER

Steps:

• Gather the ingredients.
• Place cooked shrimp in a food processor or chopper. Add all the spice paste ingredients, then process well.
• Taste-test this mixture, adding 1/2 tablespoon more fish sauce if not salty enough.
• To create the purses, you will need a brush (like a pastry brush) and a small bowl of water. Place 4 to 6 wonton wrappers out over a clean surface (a countertop or chopping board work well). Dip the brush in water and wet 1 inch around the periphery of each wrapper.
• Place a small amount (1/2 teaspoon to 1 teaspoon) of filling in the middle of each wrapper. Now lift up the sides of the wrappers and pinch them together over the filling. Tip : It helps if you wet your fingers as you pinch in order to secure the purse.
• Place the finished purses on a clean plate. Continue making the purses in this way until all the filling has been used up.
• Pour oil into a wok or small frying pan, so that oil is at least 1-inch deep. Heat over medium-high heat. When oil forms moving lines across the bottom of the pan, try dipping in the corner of a wonton wrapper. If the oil starts to sizzle around the wrapper, it's ready for frying. If nothing happens, wait another minute and try again.
• When the oil is hot enough, use tongs to lay 4 or 5 purses on their sides in the pan. Allow to fry 30 seconds, or until they turn golden-brown, then turn over. Fry until the purses are uniformly golden-brown, then drain on a clean tea towel or paper towel. Keep purses warm in the oven until ready to serve.
• Before serving, tie each purse with a chive. You have to do this carefully, or the chive with snap. We find it helps to tie the chive first, then slip it over the top of the purse.
• Serve the purses with Thai sweet chili sauce for dipping.

GOLDEN BAGS RECIPE - (4.4/5)

Steps:

• 1. Combine pork, prawn. water chestnut, mushroom, spring onion, garlic, coriander roots and corn starch in a mixing bowl. Season with oyster sauce, soya sauce, sugar, white pepper and sesame oil. Mix well. 2. Wash and soak remaining three bunches of spring onions in a bowl of boiling water until soft. Takes only about one to two minutes. Dry thoroughly on paper towels and trim off the roots and tips, reserving the greenest part for ties. Make a small cut at one end of the spring onion and tear it apart. Repeat for the rest of the spring onion. You will need 50 pieces. 3. To make golden bags, take a piece of popiah wrapper and place a generous tablespoon of filling in the middle. Gently pull together into a bag and seal the opening by tying a piece of spring onion twice around. Finish with a knot. 4. In a deep-walled saucepan, heat two inches of oil to 80C. You can also test the oil with a wooden chopstick. If it sizzles, the oil is ready. Lower a few bags into the oil, flipping gently with your tongs to form a better shape. Fry for two to three minutes until crispy and golden brown. Transfer to a cooling rack to drain off excess oil. Serve hot with Thai sweet chili.

THAI GOLDEN BAGS

Steps:

• Chop up shrimp and mix with ground pork, mushrooms, garlic, green onions, mushroom soy sauce, and black pepper.
• Scoop a teaspoonful of mixture onto the wrapper.
• Pull the edges up and pinch to close making a little bag. Repeat until all the mixture is used up.
• Optional: Tie with a chive (*be sure to knot it twice so it doesn't come apart). If you are using green onions, place them in boiling water for 20 seconds to make more pliable. Cut each green onion into 3-5 thin strips (lengthwise) and tie around the bags.
• Heat oil in deep fryer or wok until very hot.
• Fry until golden brown. Place on a paper towel to drain excess oil.
• Serve with Thai sweet chili sauce.

GOLDEN PURSES THAI APPETIZER

Steps:

• 1. raw shrimp, quickly remove shells and then dunk the shrimp in boiling water for 2-3 minutes or until pink and plump. 2. Place cooked shrimp or crab meat in a food processor or chopper. Add all the spice paste ingredients, then process well. 3. Taste-test this mixture, adding 1/2 Tbsp. more fish sauce if not salty enough. If too salty, add a generous squeeze of lime juice. 4. To create the purses, you will need a brush and a small bowl of water. Spread 4-6 wonton wrappers out over a clean surface. Dip the brush in water and wet 1 inch around the periphery of each wrapper. 5. Place a small amount (1/2 tsp. to 1 teaspoon) of filling in the middle of each wrapper. Now lift up the sides of the wrappers and pinch them together over the filling in order to secure the purse. 6. Place the finished purses on a clean plate. Make-ahead Tip: If you're expecting guests, cover the plate of purses and refrigerate until just before (or just after) guests arrive - up to 24 hours ahead of time. Then continue on with the final steps. 7. Pour oil into a wok or small frying pan, so that oil is at least 1 inch deep. Heat over medium-high heat. When oil forms moving lines across the bottom of the pan, try dipping in the corner of a wonton wrapper. If the oil starts to sizzle around the wrapper, it's ready for frying. If nothing happens, wait another minute and try again. 8. When oil is hot enough, use tongs to lay four or five purses on their sides in the pan. Allow to fry 30 seconds, or until they turn golden-brown, then turn over. Fry until the purses are uniformly golden-brown, then drain on a clean tea towel or paper towel. Keep purses warm in the oven until ready to serve. 9. Before serving, tie each purse with a chive. You have to do this carefully, or the chive with snap. I find it helps to tie the chive first, then slip it over the top of the purse. 10. Serve the purses with Thai Sweet Chili Sauce.

MAD DOG'S THAI GOLDEN BAGS

Steps:

• Combine first nine ingredients.
• Squeeze lime into other ingredients and combine.
• Dust baking sheet with corn starch.
• Place ¾ tsp mixture in the center or a wonton wrapper and fold sides of squares upward to make little bags and crimp together at the top. Place on corn starched pan. Repeat for the remaining wrappers.
• Heat oil in pan to 365ºF and fry "bags" in batches until golden and crispy.
• Drain golden bags immediately on paper towels and serve hot with Thai dipping sauce for Spring rolls.