logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Crispy Prawn Purses


I am often asked for Thai Dim Sum recipes and this is always a big hit with our family and friends. I serve at least two dipping sauces which allows guests to customize the flavours of sweet and or hot to their taste.

These little purses can be made a head and deep fried just before serving to your hungry guests. They are the perfect pass around drink snack which is very popular in Thailand. The flavour is complimentary to both a chilled beer, such as Sigha or a lovely chilled glass of Chardonnay.

Crispy Prawn Purses
(Prathat Kung Tod)
________________________________________
INGREDIENTS:
1 package spring roll wrappers
300 grams prawns
1/4 cup coarsely chopped pork that has some fat
1/4 cup diced fresh water chestnut
100 Chinese chives, blanched*
2 chopped coriander roots

6 cloves garlic
2 Thai chiles minced
1/4 tsp White pepper
1 tbsp light soy sauce
1 tbsp corn flour
2 tbsp sesame oil
4 cups vegetable or peanut oil for deep-frying


Method
Place the coriander roots, garlic, white pepper, and chiles in a mortar and pound to a paste with pestle.

Wash the prawns; shell and de-vein, discarding the heads and tails. Soak the prawns in ice cold water which has 1 teaspoon salt added for 20 minutes. This refreshes the prawn to taste sweet and fresh.

Use the flat side of a clever and whack the prawns a few times to flatten and break them up a bit.
Place the smashed prawns in a mixing bowl; combine with the fatty pork, diced fresh water chestnuts, and the garlic-coriander root-white pepper– chile paste.

Using clean hands knead the mixture by tossing it against the sides of the bowl until it becomes stiff. Cover the bowl with plastic wrap and place in the refrigerator to chill for about one hour until it is very cold.

Cut prepared the spring roll sheets into smaller circles of about 3" in diameter. Place on a plate and cover with a damp cloth or paper towel to prevent them from drying out.

Place a scant tablespoon of the filling mixture of the filling onto the center of each sheet; gather the sides up to form a purse shape, and tie the tops neatly with strings of the blanched chives. Place on a tray covered in parchment paper to prevent sticking. Repeat until finished.

Preheat the oil over medium heat until 375 Deg F . Gently place several of the little purses in to the hot oil and fry until just golden. Be careful not to overcook them! Remove from the oil and drain on paper towels or racks over paper towels.

Arrange on a serving plate and serve with dipping sauces.

Suggested dipping sauces:

Thai Sweet Chili Sauce http://www.bellaonline.com/articles/art47248.asp

Green Chile Seafood Sauce http://www.bellaonline.com/articles/art61477.asp

Hot-Sweet Spicy Dipping Sauce (Nam Jeem Kai Yang)

http://www.bellaonline.com/articles/art30861.asp

•Buy the long Chinese Chives, about 7” or more long, and blanche for a few seconds in boiling water, drain and dry and separate for ease of typing purses.

If fresh water chestnuts are not available you can substitue with canned water chestnuts. I highly recommend using the fresh water chestnuts if avaiable as the sweet, non-starch crisp water chestnuts are so much better. Just wash, boil for 20 minutes, cool, peel.
Add Crispy+Prawn+Purses to Twitter Add Crispy+Prawn+Purses to Facebook Add Crispy+Prawn+Purses to MySpace Add Crispy+Prawn+Purses to Del.icio.us Digg Crispy+Prawn+Purses Add Crispy+Prawn+Purses to Yahoo My Web Add Crispy+Prawn+Purses to Google Bookmarks Add Crispy+Prawn+Purses to Stumbleupon Add Crispy+Prawn+Purses to Reddit




Thai Sweet Chili Sauce
Green Chile Seafood Sauce
Hot-Sweet Spicy Dipping Sauce
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor