Tung Tong Recipe
 This dish is popularly called "Gold Bags"
and the crisp pastry have a cilantro (coriander) flavored filling based
on water chestnuts and corn. They are the perfect vegetarian snack when
entertaining guests. This dish is best serve hot.
Ingredients: (Makes 18)
18 spring roll wrappers, about 8 cm/3¼ inch
square, thawed if frozen
Oil, for deep-frying
Plum sauce, to serve
For the filling:
4 baby corn cobs
130 g/4½ oz can water chestnuts, drained and
chopped
1 shallot, coarsely chopped
1 egg, separated
30 ml/2 tablespoons cornstarch (cornflour)
60 ml/4 tablespoons water
Small bunch fresh cilantro (coriander),
chopped
Salt and ground black pepper
Method:
Make the filling. Place the baby corn, water
chestnuts, shallot and egg yolk in a food processor or blender. Process
to a coarse paste. Place the egg white in a cup and whisk it lightly
with a fork.
Put the cornstarch in a small pan and stir
in the water until smooth. Add the corn mixture and chopped cilantro and
season with salt and pepper to taste. Cook over a low heat, stirring
constantly, until thickened.
Leave the filling to cool slightly, then
place 5 ml/1 teaspoon in the center of a spring roll wrapper. Brush the
edges with the beaten egg white, then gather up the points and press
them firmly together to make a pouch or bag.
Repeat with remaining wrappers and filling.
Heat the oil in a deep-fryer or wok to 190C/375F or until a cube of
bread, added to the oil, browns in about 45 seconds. Fry the bags, in
batches, for about 5 minutes, or until golden brown. Drain on kitchen
paper and serve hot, with the plum sauce.
Happy Cooking,
Carol |
