Tung Tong (Golden Parcels)
- 18 spring roll wrappers, about 8cm (3 1/4in) square, thawed if frozen
- oil for deep-frying
- Sriratcha Sauce (or a preferred chillie sauce)
- Plum Sauce
- 120 ml Corn kernels
- 130g (4 1/2oz) can water chestnuts, drained and chopped
- 1 shallot, coarsely chopped
- Green onion tops for ties.
- 1 egg, separated
- 2 Tbsp corn flour (cornstarch)
- 60ml (4 Tbsp) water
- bunch coriander (cilantro), chopped
- salt and ground black pepper
- Make the filling. Place the baby corn, water chestnuts, shallot and egg yolk in a food processor or blender. Process to a coarseness that you prefer. Place the egg white in a cup and whisk it lightly with a fork.
- Put the corn flour in a small pan and stir in the water until smooth. Add the corn mixture and chopped coriander and season with salt and pepper to taste. Cook over a low heat, stirring constantly, until thickened.
- Leave to cool slightly, then place 5ml (1 tsp) in the centre of a wrapper. Brush the inner edges tops with the egg white, then gather up the points and press them firmly together to make a pouch or bag. Tie each with a single piece of green onion leaf
- Repeat with remaining wrappers and filling, keeping the finished bags and the wrappers covered.
- Heat the oil in a deep-fryer or wok until a cube of bread, added to the oil, browns in about 45 seconds. (180oC 360F)
- Fry the bags, in batches, for about 5 minutes, until golden brown. Drain on kitchen paper and serve hot, with the *sauce.
*Mix equal amounts of Sriratcha and Plum Sauce then you can add Ketchup a little at a time until you get to the right heat and flavour.