Thursday, December 18, 2008

Tung Thong ( Golden Sacks )

Tung Thong (Golden Sacks)
1. Pound the coriander roots, garlic and peppercorns until fine. Transfer to a mixing bowl. Add the prawns, pork, noodles, water chestnuts, salt, fish sauce and half of the pounded garlic mixture and stir well to combine

2. Heat 2 tablespoons of oil in a work or frying pan over medium-high heat. Add the remaining garlic mixture and cook, stirring, until golden. Add the prawn mixture and cook, stirring, for 4 or 5 minutes. Remove from the heat

3. Place a spring roll wrapper on aflat surface and spoon 1 tablespoon mixture onto the centre. Gather the edges together to from a small sack. Tie the sack with a spring onion leaf and set aside. Repeat with the remaining wrappers.

4. Heat the 750ml (3 cups) oil in a work over medium heat and gently put the sacks in the oil. Cook the sacks until golden brown. Remove from the oil with a slotted spoon. Drain on a wire rack. Serve with Sweet and Hot Plum Sauce

Tung Thong (Golden Sacks)
- 3 coriander (cilantro) roots
- 5 cloves garlic, finely chopped
- 5 black peppercorns
- 180g ( 1 cup ) finely chopped prawns
- 180g ( 1 cup ) ground pork
- 120g ( 1 cup ) beanthread noodles, soaked 20 minutes, drained and cut into 5cm (2 in) lengths
- 6 water chestnuts, finely chopped
- 750ml ( 3 cups ) plus 2 tablespoon oil
- 1 teaspoon salt
- ½ tablespoons fish sauce
- 30 small spring roll wrappers
- 30 spring onion ( scallion ) leaves, blanched
- Sweet and hot plum sauce ( Nam Jim )

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