GOLDEN PURSES THAI APPETIZER

GOLDEN PURSES THAI APPETIZER image

Yield 6+ ~20 purses

Number Of Ingredients 13

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Ingredients

1 package fresh wonton wrappers
1/2 cup cooked shrimp or crab meat (or substitue 1/2 cup cooked chicken, pork, or turkey)
handful fresh chives to "tie" the purses (you will need 1 chive per purse + a few extra)
1 cup (or more) canola oil (or other low-smoking oil for frying)
1 bottle Thai Sweet Chili Sauce, for serving
SPICE PASTE:
4 cloves garlic
1/4 cup fresh coriander (include both leaves and stems)
1 fresh red chili, OR 1-2 tsp. Thai chili sauce (such as Nam Prik Pao)
3 spring (green) onions, sliced
1/4 tsp. white pepper (or substitute black pepper)
1 Tbsp. soy sauce
1 Tbsp. fish sauce

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.