📝 About This Recipe
Thung Thong, or 'Money Bags,' are a classic Thai appetizer traditionally served at festivals and weddings to symbolize wealth and prosperity. These elegant little parcels feature a savory filling of succulent shrimp and pork seasoned with the 'Thai Trinity' of coriander root, garlic, and white pepper. By using the air fryer, we achieve a shatteringly crisp exterior with a fraction of the oil, making these auspicious bites as light as they are delicious.
🥗 Ingredients
The Aromatic Paste (Thai Trinity)
- 3 pieces Coriander roots (cleaned and chopped; or 1 tbsp cilantro stems)
- 4 Garlic cloves (peeled)
- 1 teaspoon White peppercorns (whole)
The Filling
- 150 grams Ground pork (chilled)
- 150 grams Shrimp (peeled, deveined, and finely minced into a paste)
- 1/4 cup Water chestnuts (finely diced for crunch)
- 1 tablespoon Light soy sauce
- 1 tablespoon Oyster sauce
- 1/2 teaspoon Sugar
- 1/2 teaspoon Sesame oil
Assembly and Cooking
- 24 sheets Spring roll wrappers (5x5 inch squares; kept under a damp cloth)
- 24 stalks Chives or Green Onions (blanched in hot water to soften for tying)
- 2 tablespoons Neutral oil (for brushing or spraying)
- 1/2 cup Sweet Chili Sauce (for serving)
👨🍳 Instructions
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1
Prepare the aromatic base by pounding the coriander roots, garlic, and white peppercorns in a mortar and pestle until a smooth, fragrant paste forms.
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2
In a large mixing bowl, combine the ground pork, minced shrimp, and the aromatic paste. Use a spoon or your hands to mix vigorously in one direction until the mixture becomes tacky and cohesive.
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3
Fold in the finely diced water chestnuts, soy sauce, oyster sauce, sugar, and sesame oil. Mix until thoroughly incorporated, then chill the filling in the refrigerator for 20 minutes to firm up.
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4
While the filling chills, blanch the chive stalks in boiling water for 10 seconds, then immediately plunge them into ice water. This makes them pliable like string. Pat them dry with a paper towel.
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5
Lay one spring roll wrapper on a clean surface. If using larger sheets, cut them into 5-inch squares. Place about 1 heaped teaspoon of the filling in the center of the wrapper.
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6
Gather the edges of the wrapper and bring them up towards the center, squeezing gently just above the filling to create a 'neck' and a ruffled 'pouch' look.
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7
Take a blanched chive and carefully tie it around the neck of the bag in a double knot. Trim any excessively long chive ends for a neat appearance.
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8
Repeat the process until all filling is used, keeping the finished money bags covered with a dry towel to prevent the pastry from cracking.
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9
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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10
Lightly brush or spray the money bags with neutral oil, ensuring the pleated tops are lightly coated to prevent burning.
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11
Place the bags in the air fryer basket in a single layer, ensuring they are not touching. You may need to cook in batches.
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12
Air fry for 8-12 minutes, or until the pastry is a deep golden brown and the filling is cooked through (internal temp of 165°F/74°C).
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13
Remove carefully and let them rest for 2 minutes; they will crisp up further as they cool slightly.
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14
Serve warm on a platter with a side of sweet chili sauce or plum sauce for dipping.
💡 Chef's Tips
Don't overfill the bags; a single teaspoon is plenty, as the filling expands slightly and too much weight can tear the delicate wrapper. If you find the chives too difficult to tie, you can use a small strip of the spring roll wrapper dipped in water as a 'glue' or simply use kitchen twine (remove before eating). Keep your spring roll wrappers under a damp towel at all times; they dry out and become brittle within minutes of exposure to air. For an extra-crispy base, ensure the bottom of the money bag is flat so it makes good contact with the air fryer basket.
🍽️ Serving Suggestions
Pair with a chilled glass of off-dry Riesling or a crisp Thai lager to balance the savory spices. Serve alongside a refreshing cucumber relish (Ajat) to cut through the richness of the pork. Arrange on a bed of crispy fried rice vermicelli for a stunning, professional restaurant presentation. Include a small bowl of spicy plum sauce mixed with grated ginger for a modern flavor twist.