Mad Dogs Thai Golden Bags Recipes

GOLDEN BAGS RECIPE - (4.4/5)

Golden Bags Recipe - (4.4/5) image

Provided by cookism

Number Of Ingredients 17

Ingredients

For the filling:
50 pieces 5x5″ popiah wrappers
Vegetable oil, for deep-frying
Thai sweet chili, to serve
150 g minced pork
150 g prawns, peeled and minced
225 g water chestnut, finely chopped
2 dried shittake mushroom, rehydrated and finely chopped
3 bunches spring onions, finely chopped plus 3 additional bunches for ties
4 cloves garlic, minced
2 tsp coriander roots, minced
2 tsp corn starch
1 tbsp oyster sauce
1/2 tbsp soya sauce
1 tsp sugar
1 tsp ground white pepper
1/2 tsp sesame oil

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

Thai Golden Bags image

Make and share this Thai Golden Bags recipe from Food.com.

Provided by HeyMiki

Categories Lunch/Snacks

Time 30m

Yield 25 bags

Number Of Ingredients 11

Ingredients

6 ounces ground pork
2 ounces shrimp, peeled and deveined
2 wood ear mushrooms, soaked and chopped
1 clove garlic, minced
2 tablespoons green onions, finely chopped
2 tablespoons mushroom soy sauce (or 1 tbsp fish sauce and 1 tsp soy sauce)
1 teaspoon white pepper
25 wonton wrappers
25 chives (optional) or 5 -10 green onions, green part only (optional)
vegetable oil
Thai sweet chili sauce

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.

MAD DOG'S THAI GOLDEN BAGS

Mad Dog's Thai Golden Bags image

A terribly addictive Thai appetizer that magically disappears. A little time consuming to make, but worth every minute.

Provided by R. Warren Meddoff

Categories Thai

Time 25m

Yield 24 pieces

Number Of Ingredients 14

Ingredients

8 ounces shrimp (peeled, deveined and minced)
2 1/2 ounces water chestnuts (chopped course)
4 green onions (white parts only, chopped)
2 lemongrass, centers (white parts only, chopped) (optional)
2 garlic cloves (chopped fine)
1 tablespoon soy sauce
1 tablespoon Thai fish sauce
4 ounces shiitake mushrooms, chopped
1 tablespoon fresh ginger (grated)
1 teaspoon red pepper paste
1/4 lime
24 wonton wrappers
2 cups oil (for frying)
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 199.9, Fat 18.4, SaturatedFat 2.4, Cholesterol 12.6, Sodium 201.4, Carbohydrate 6.8, Fiber 0.5, Sugar 0.4, Protein 2.4

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