Tung Tong ("Money Bags")

These are Thai appetizers that will knock your socks off. Literally. Alloy ma! (very delicious)

Portions: Makes 12

Preparation: Preparation Time 10-15 minutes

Cooking: 5-8 minutes

Ingredients
Moneybags
120g pork, mince
2 water chestnuts* see note
1 garlic clove, finely crushed
1/2 tsp. Thai fish sauce
12 wontons wrappers
1 pinch white pepper
Oil for deep frying
Sauce
2 tbsp. caster sugar
4 tbsp. rice wine vinegar
1/4 tsp. fish sauce
1 small red chilli, finely chopped
1 small green chilli, finely chopped
To Garnish
1 carrot grated
1 tbsp. crushed peanuts
Method
Place the pork, garlic, water chestnuts, fish sauce and pepper in a bowl and mix together thoroughly.Lay the wontons out on worktop & place a teaspoon of the mixture in the middle of each wrapper; gather up the corners and pinch together to make a small bag. Place them on a floured container or plate, cover and refrigerate until ready to use.Heat the oil in a deep fryer, wok or large saucepan to 180° C (a cube of bread when dropped in the oil will brown float to the top when the correct temperature is reached) Deep-fry the wontons until they are crisp & golden and drain them on a paper towel. Keep warm until ready to serve. Sauce: In a small saucepan dissolve the sugar in the vinegar and boil rapidly, stir occasionally until you pale gold syrup. Add the fish sauce and chilies. Allow it to cool before serving. To Serve: Place the moneybags on a single plate or on 4 individual plates with a little grated carrot garnished with crushed peanuts and a bowl or individual containers of the sauce.The Sauce may be replaced with Thai sweet chili sauce, with a little fish sauce & rice wine vinegar.Water chestnuts are sold in cans at most supermarkets and East Asian food storesAdvance Preparation: Money Bags may be prepared & frozen up to 1 month in advance. Defrost in the fridge 3 hours before cooking.