Fried Golden Bags
Tang Tong Wontons
30 wonton wrappers
Oil for deep frying
½ lb shrimp, shelled and devined
½ lb ground pork tenderloin
4 fresh whole water chestnuts or canned, minced
2 scallions, chopped
1 tbls minced garlic
1 tbls sweet soy sauce
1 tbls fish sauce (nam pla)
Thai Sweet Chile Sauce
- Place shrimp on a chopping board and chop until fine. In a bowl combine minced shrimp, ground pork, chopped scallions, garlic, minced water chestnut, soy sauce and fish sauce.
- Mix thoroughly until it forms a thick paste.
- Spread wonton wrappers on a chopping board or clean surface. Add a spoonful in the center of each wonton wrapper. Brush the sides with water, pull all four corners up to form a bundle.
- Heat oil for deep frying in a wok, fry wonton in batches until golden and crisp. Remove and drain on a paper towel. Serve hot with Thai chile sauce.
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Hainan cuisine made its way to British Malaya in the late 1800s through cooks who ventured to this colony in search of greener pastures. Working in expatriate homes, camps and for wealthy Europeans, they soon mastered the culinary skills to make familiar European food such as roasts, soups and bread. Over time, the inevitable fusion of European and Chinese came to be known as Hainanese cuisine.
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