GOLDEN BAGS RECIPE - (4.4/5)

Golden Bags Recipe - (4.4/5) image

Provided by cookism

Number Of Ingredients 17

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.