Destination
Pattaya
The story
Thung thong ("golden bags") are the Bangkok party appetiser that turns fried pastry into an edible good-luck charm: small round wonton wrappers are filled with a spiced pork-and-prawn mixture, gathered up at the top into small pouches (like miniature Christmas presents), tied with a thin ribbon of Chinese chive (or blanched spring onion), and deep-fried until deep golden. The shape symbolises a bag of gold — the dish is considered auspicious and shows up at Chinese New Year celebrations, weddings, business openings and other prosperity-focused events. Served with a small dish of sweet chili sauce. Sold at every Bangkok Thai-Chinese caterer's spread and every hotel banquet.
Method
Combine all filling ingredients in a bowl. Mix thoroughly by hand until sticky. Rest 15 minutes.
Blanch chives in boiling water 5 seconds until just pliable. Immediately transfer to ice water. Drain and pat dry.
Lay a round wrapper on your palm. Place 1 tsp filling in the middle. Gather the wrapper edges up over the filling into a small pouch, twisting slightly at the top. Tie a chive ribbon around the neck of the pouch — knot gently.
Arrange filled thung thong on a tray. Rest 10 minutes so the shapes hold.
Heat oil to 175C. Fry 6 to 8 at a time for 3 minutes until deep golden and puffed. Drain on a wire rack.
Combine dip ingredients in a small dish.
Arrange thung thong on a serving platter. Serve immediately with sweet chili dip. 3 per person is a starter portion.
Uncooked filled thung thong freeze beautifully. Fry from frozen for 5 minutes.
Tips
- Chive ribbon is the visual signature. Do not skip. Blanch briefly to soften enough to tie.
- Don't overfill. 1 tsp of filling is the target. More and the pouch bursts in the fryer.
- Rest before frying. The 10-minute rest lets the shapes set.
- Sweet chili is the classical dip. Do not substitute Sriracha or soy — the sweet chili is what makes it Thai.
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