← Nouns Cooking · Thai

Ingredients

• 250 g Minced pork
• 150 g raw prawns, peeled and finely chopped
• 60 g Water chestnuts (fresh or tinned), finely diced
• 2 dried shiitake mushrooms, soaked and finely chopped (optional)
• 2 cloves Garlic
• 2 coriander roots (or stems)
• ½ tsp White pepper
• 2 tsp light soy sauce
• ½ tsp Salt
• 1 tsp Toasted sesame oil
• 20 sheets small square spring roll wrappers (about 12 cm)
• 20 long garlic chives or spring onion tops, blanched for 5 seconds
• 1 l oil, for deep-frying
• 4 tbsp sweet chilli sauce, to serve

Method

1. Pound the garlic, coriander roots and pepper into a paste, then mix it with the pork, prawns, water chestnuts, mushrooms, soy sauce, salt and sesame oil.
2. Keep the wrappers under a damp cloth. Put a heaped teaspoon of filling in the middle of one, gather up the sides into a little bag and pinch the neck.
3. Tie a blanched chive around the neck and knot it. Repeat with the rest.
4. Heat the oil to 170°C (340°F). Fry the bags in batches for 4–5 min, turning, until deep golden and the filling is cooked through.
5. Drain on paper and serve hot with sweet chilli sauce.

Tips

• Fry one test bag first and cut it open to check the filling is cooked before doing the rest.
• Contains wheat, soy and shellfish.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Marion's Kitchen