In the old days, Thais usually made this appetizer for the celebrations, such as wedding, New Year etc. The name “ถุงทอง” (golden pocket/bag) hinted at the wealth and luck, so both maker & eater of this appetizer would have wealth coming their ways. So before you plan to hit Vegas, I suggest you make & eat this as a good luck charm 🙂
Anyway, I was not thinking about that at all when I made this. I was just being a stubborn-self and preferred to do what the dentist told me not to. Have you ever wanted something really bad a minute you were told you were not allowed? Well, that was me last week. I was at the dental office and the dentist told me to steer clear of anything crunchy, anything too cold or too hot for a couple of days. Of course when I heard that, I immediately craved this appetizer and ice cream. (That is the reason why I am never on diet.) Go figure, right?
I hope you try this appetizer. It’s so easy to make, and you can definitely change up stuffing as well. Who know? You might win a lottery after making this!!! Speaking of which, I should go buy a lottery as well 🙂
Golden Pocket (Thai appetizer) (ถุงทอง)
- 1-2 cloves garlic, chopped
- 8 oz. cooked shrimps, chopped
- 5 oz. mushroom, chopped
- 1/2 cup cooked corn kernel
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon ground black pepper
- 1 bunch chives
- 1/2 package of spring roll pastry (size 5” x 5”)
- canola oil, depending on your pan, just enough to cover the golden pocket
- sweet chilli sauce (to serve)
Blanch chives in boiling water for 30 seconds, then slice each in half lengthways. Set aside.
Mix garlic, cooked shrimps, mushroom, corn, sugar, soy sauce, pepper. Taste & season to your liking, then set aside.
Thaw the spring roll pastry according to the package.
how to make golden pockets:
- superimposing (layering) 2 sheets of spring roll pastries on a cutting board.
- put about 1 teaspoon stuffing in the middle
- carefully grab all edges and wrap around with chive; do not make it too tight.
- repeat for the rest of stuffing
Heat canola oil in the pan over high heat. Since the stuffing doesn’t need to be cooked, I prefer to use high heat, so it will come out crunchy and will soak up less oil in the process.
carefully drop 2-3 golden pockets in the pan and deep fried for a minute or two, or until golden brown. FYI: If you don’t slice chive in half lengthways, the oil will splash all over right about now 🙁
drain them on paper towel, and repeat this step until done.
Serve them immediately with sweet chilli sauce
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