Crispy Prawn Purses

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)
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

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

Green Chile Seafood Sauce

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

•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.

You Should Also Read:
Thai Sweet Chili Sauce
Green Chile Seafood Sauce
Hot-Sweet Spicy Dipping Sauce

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