Thung Thong (ถุงทอง) are a classic Thai appetizer of deep-fried, crispy pastry pouches packed with a savory filling. The name translates literally to “golden bags” or “money bags,” symbolizing prosperity and good fortune, which is why they are traditionally served during festive occasions. They are effectively a Thai adaptation of dim sum, and store-bought wonton wrappers work perfectly for making them. Fillings can include pork, chicken, crab, water chestnuts, shiitake mushrooms, or sweet corn. I have kept this version simple with just shrimp. The shrimp is flavored with the classic Thai “three buddies”: coriander root, garlic, and white peppercorns and they are served with a sweet chilli dipping sauce. These appetizers look and taste fantastic and are relatively straightforward to make. Tying and folding them can be a bit finicky, however, so unless you enlist extra help, it is best to prepare a small batch.

Ingredients

Makes 12 pieces

• 180 grams raw shrimp meat
• 1 coriander root, chopped
• 1 clove garlic, chopped
• 1/2 tsp white peppercorns
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 tsp fish sauce
• 12 wonton wrappers
• oil for deep frying
• 6 green onions (green part only)
• Thai sweet chilli sauce

Instructions

Place 1/2 teaspoon of white peppercorns, 1 chopped garlic clove and 1 chopped coriander root in a mortar and pound into a smooth paste with a pestle.

Place the pounded three buddies in a blender cup with 180 grams of shrimp, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1 teaspoon fish sauce.

Blend until smooth.

Use just the green part of 6 green onions, and cut into half lengthwise.

Blanch the green onions in boiling salted water for 1 minute to make them pliable enough to tie them into a knot. Some sturdier pieces may need more time.

Plunge the green onions into cold water to stop the cooking.

Pat them dry with paper towels.

Place a tablespoon (15 grams) of filling on the center of a wonton wrapper.

Gather the wrapper up into a pouch, making neat folds around the top, and tie it securely with a piece of blanched green onion. Repeat until you have made 12 pieces.

Heat a generous amount of neutral cooking oil to 180C/350F.

Deep fry the golden bags in the hot oil, turning them as needed.

They are ready when they are golden brown.

Allow them to drain on paper towels.

Serve at once with sweet chilli sauce.