Mad Dog’s Thai Golden Bags

Name: Mad Dog’s Thai Golden Bags
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 24 pieces
Ingredients: 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

Submitted by R. Warren Meddoff

"A terribly addictive Thai appetizer that magically disappears. A little time consuming to make, but worth every minute."

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Ready In:: 25mins
Ingredients:: 14
Yields:: 24 pieces

ingredients

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

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.

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RECIPE SUBMITTED BY

R. Warren Meddoff

Plantation, Florida

I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .

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