You have no items in your cart.
Online Shop
You're currently on:
Product description:
Prep: 25 minutes
Cooking: 15 minutes
Makes 40 gold bags
280g raw prawns or shrimp, peeled, deveined and roughly chopped
Or
280g skinless chicken or pork fillet, roughly chopped
225g tinned water chestnuts, drained and roughly chopped
3-4 garlic cloves, finely chopped
3 large spring onions, finely sliced
2-3 bunches of small spring onions, or 40 chives for tying the packages
1 tablespoon oyster sauce
1 teaspoon ground white pepper or Szechuan pepper
1 teaspoon salt
40 spring roll sheets
Peanut oil and vegetable oil for deep frying
Sweet Thai chilli sauce for dipping.
Parsley or chives for decoration.
Blend the prawns, chicken or pork to a fine paste in a food processor.
In a bowl, combine the blended meat with the water chestnuts, garlic, spring onions, oyster sauce, white pepper and salt.
Cut the greenest parts of the spring onions into long, thin strips and then soak them in boiling water for 5 minutes until soft. Drain and then dry on paper towel. They should be pliable enough to use as an edible string. (If the ties are too thin, they will break easily - try 3mm)
Mix the 2 tablespoons of flour and 8 tablespoons of cold water in a small saucepan until smooth. Stir and cook over a medium heat for 1 or 2 minutes until thick.
Spoon 2 teaspoons of filling into the middle of each sheet. Work with only a few sheets at a time to prevent the sheets from drying out. Brush a circle of the flour paste around the filling, then pull up the edges to create the bag. Pinch gently to seal the filling with the flour paste. Place on a tray that has been lightly dusted with flour.
Repeat until you have used all of the sheets and the filling. Tie a piece of spring onion twice around the neck of each bag and tie the spring onion tie in a knot.
Heat 8cm oil in a wok or pot. The oil must not be too hot, or else the gold bags will cook too quickly and brown. Test the oil by drop a small piece of spring roll sheet into the oil. If it sizzles without crisping within 2 seconds, the oil is ready.
Cook a few gold bags at a time, for 2-3 minutes, or until they are a light golden colour and crispy.
(If you are frying in a pan and the oil is not deep enough to cover the tops of the bags, spoon the hot oil over the top of each bag until they are golden.
Drain gold bags on paper towels and serve warm with sweet Thai chilli sauce as a dip.
Cooking: 15 minutes
Makes 40 gold bags
Ingredients
280g raw prawns or shrimp, peeled, deveined and roughly chopped
Or
280g skinless chicken or pork fillet, roughly chopped
225g tinned water chestnuts, drained and roughly chopped
3-4 garlic cloves, finely chopped
3 large spring onions, finely sliced
2-3 bunches of small spring onions, or 40 chives for tying the packages
1 tablespoon oyster sauce
1 teaspoon ground white pepper or Szechuan pepper
1 teaspoon salt
40 spring roll sheets
Peanut oil and vegetable oil for deep frying
Sweet Thai chilli sauce for dipping.
Parsley or chives for decoration.
Step 1
Blend the prawns, chicken or pork to a fine paste in a food processor.
In a bowl, combine the blended meat with the water chestnuts, garlic, spring onions, oyster sauce, white pepper and salt.
Step 2
Cut the greenest parts of the spring onions into long, thin strips and then soak them in boiling water for 5 minutes until soft. Drain and then dry on paper towel. They should be pliable enough to use as an edible string. (If the ties are too thin, they will break easily - try 3mm)
Step 3
Mix the 2 tablespoons of flour and 8 tablespoons of cold water in a small saucepan until smooth. Stir and cook over a medium heat for 1 or 2 minutes until thick.
Step 4
Spoon 2 teaspoons of filling into the middle of each sheet. Work with only a few sheets at a time to prevent the sheets from drying out. Brush a circle of the flour paste around the filling, then pull up the edges to create the bag. Pinch gently to seal the filling with the flour paste. Place on a tray that has been lightly dusted with flour.
Repeat until you have used all of the sheets and the filling. Tie a piece of spring onion twice around the neck of each bag and tie the spring onion tie in a knot.
Step 5
Heat 8cm oil in a wok or pot. The oil must not be too hot, or else the gold bags will cook too quickly and brown. Test the oil by drop a small piece of spring roll sheet into the oil. If it sizzles without crisping within 2 seconds, the oil is ready.
Cook a few gold bags at a time, for 2-3 minutes, or until they are a light golden colour and crispy.
(If you are frying in a pan and the oil is not deep enough to cover the tops of the bags, spoon the hot oil over the top of each bag until they are golden.
Drain gold bags on paper towels and serve warm with sweet Thai chilli sauce as a dip.
