Goldbag – Tung Thong – Thai fingerfood

Goldbag – Tung Thong – Thai fingerfood

Private chef
Chef tom Voigt

Ingredients: 6 portions



250 g lean minced pork meat

3 pieces fresh or dried shitake

1 p carrot

1 tbsp chopped cilantro root

1 tbsp chopped cilantro

1 tbsp chopped garlic

2 small spring onions finely sliced

1 chilli seedless and chopped

1 egg

1 tbsp fish sauce

1 tbsp light soy sauce

black pepper, sugar, salt

25 p wan tan paste sheets

some chives, quickly poached


You need further:


Oil for deep frying


Sauces and dips: pineapple sauce, plum sauce, chili sauce, sweet and sour sauce






For the stuffing: mash the garlic, the pepper and the cilantro root in a mortar. Cut the shitake in thin stripes without the stalks.

Cut these stripes in tiny dices and mix everything with

the minced meat, egg, shredded carrot, cilantro, sliced

spring onions. Season well to taste with the fish sauce, soy sauce

pepper, salt and sugar.


Use this stuffing and the won ton pastry sheets to make 25 small sachets. Tie each with a chive or with thinly cut and poached leek stripes.


Heat up the frying oil to 170 C in a wok and fry the sachets until crispy golden brown.

Drain well on kitchen paper and serve hot with the dips and sauces.



Use instead of the pork some chopped, raw shrimps.