Gold Bags with Prawns

If you have won ton skins left over in your refrigerator, try to make these tiny gold bags next time. You can serve it in a party. your guests will surely love them. Prawns make a great filling. But you can also use vegetables instead of prawns. Serve hot with Dipping sauce and enjoy. Makes 16 bags.


  • 115g (4oz) cooked peeled prawns, finely chopped
  • 55g (2oz) caned water chestnuts, finely chopped
  • 2 spring onions (scallions),white part only, finely chopped
  • 1 teaspoon fish sauce
  • Freshly ground black pepper
  • 16 wonton skins
  • Vegetable oil for deep frying
  • Dipping sauce 1
  • Coriander spring, to garnish

Gold Bags with Prawns


  1. In a bowl, mix together prawns, water chestnuts, spring onions (scallions), fish sauce and black pepper.

  2. To shape each bag, put a small amount of prawn mixture in centre of each won ton skin. Dampen edges of skins with a little water, then bring up over filling to a form a “dolly bag”. Press edges together to seal.

  3. In a wok, heat oil, 190c (375f). Add bags in batches and fry for about 2-3 minutes until crisp and golden. Using a slotted spoon, transfer to absorbent kitchen paper to drain. Serve hot with dipping sauce, Garnish with coriander sprig.

  4. How to Make Dipping Sauce:

  5. Ingredients:

  6. 8 tablespoons tamarind water.

  7. 1/2 - 3/4 teaspoon crushed palm sugar

  8. 1-2 drops fish sauce

  9. 1/2 teaspoon very finely chopped spring onion (scallion)

  10. 1/2 teaspoon very finely chopped garlic

  11. 1/2 teaspoon finely chopped fresh red chilli

  12. Method:

  13. In a small saucepan, gently heat tamarind water and sugar until sugar has dissolved.

  14. Remove pan from heat and add fish sauce.

  15. Stir in spring onion (scallion), garlic and chilli. Pour in to a small serving bowl and leave to cool.

  16. Stir in spring onion (scallion), garlic and chilli. Pour in to a small serving bowl and leave to cool.

  17. Tamarind water:

  18. Sold in sticky brown - black blocks and provides a sharp, slightly fruity taste. to make tamarind water, break off a 25 g piece, pour over 315ml ( 1 1/4 cups) boiling water. Break up the lump with a spoon, then leave for about 30 minutes, stirring occasionally. Strain off the tamarind water, pressing on the pulp discard the remaining debris. Keep the water in a jar in the refrigerator. Ready to use tamarind syrup can sometimes be bought ; it is usually more concentrated, so less is used.