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Thung Tong (Gold Bags with Sweet  Chilli Sauce)


  • 2-3 tbsp tamarind paste

  • 1 cup warm water

  • 3 chillies, finely sliced

  • shaved palm sugar (or soft brown sugar)

  • Asian fish sauce

  • vegetable oil

  • ½ onion, finely chopped

  • 1 garlic clove, crushed

  • 100 gm minced chicken

  • 1 tbsp freshly grated galangal (or ginger)

  • 3-4 spring (green) onions, finely chopped

  • 1 heaped tbsp chopped fresh coriander

  • square wonton wrappers


  • 1.

    Mix the tamarind paste with the warm water and set aside for 10-15 mins. Then push the mixture through a fine sieve.

  • 2.

    To make the sauce, heat 3 tbsp of the tamarind water with the chillies, 3 tbsp sugar and 2 tbsp fish sauce in a pot until the sugar has dissolved. Taste for seasoning and set aside.

  • 3.

    Heat a little oil in a wok (or large non-stick pan) and gently sauté the onion and garlic until tender, stirring now and again.

  • 4.

    Add the minced chicken and toss until the colour changes.

  • 5.

    Then add 1 tspn sugar, the galangal, spring onions and coriander. Mix well, add a little more tamarind water and fish sauce. Taste for seasoning and set aside to cool a little.

  • 6.

    Place one wonton wrapper on top of another to form a star. Then wet the edges with a little water and place a teaspoon of the mixture in the centre. Gather up the corners to form a pouch and put a toothpick (or two) through the top to fasten. Repeat the process.

  • 7.

    Heat oil to 170°-180°C in a wok (or large non-stick pan) and fry the ‘bags’ until golden. Drain well on kitchen paper towels and remove the toothpicks.

  • 8.

    Serve with sweet chilli sauce in a small bowl on the side.

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