Recipe by R. Warren Meddoff
A terribly addictive Thai appetizer that magically disappears. A little time consuming to make, but worth every minute.
- 8 ounces shrimp (peeled, deveined and minced)
- 2 1⁄2 ounces water chestnuts (chopped course)
- 4 green onions (white parts only, chopped)
- 2 lemongrass, centers (white parts only, chopped) (optional)
- 2 garlic cloves (chopped fine)
- 1 tablespoon soy sauce
- 1 tablespoon Thai fish sauce
- 4 ounces shiitake mushrooms, chopped
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon red pepper paste
- 1⁄4 lime
- 24 wonton wrappers
- 2 cups oil (for frying)
- 2 tablespoons cornstarch
Directions See How It's Made
- Combine first nine ingredients.
- Squeeze lime into other ingredients and combine.
- Dust baking sheet with corn starch.
- Place ¾ tsp mixture in the center or a wonton wrapper and fold sides of squares upward to make little bags and crimp together at the top. Place on corn starched pan. Repeat for the remaining wrappers.
- Heat oil in pan to 365ºF and fry “bags” in batches until golden and crispy.
- Drain golden bags immediately on paper towels and serve hot with Thai dipping sauce for Spring rolls.