Toong Tong (ถุงทอง - Thai Money Bag

Ingredients
15 wonton wrappers

100 grams medium-sized shrimps, cleaned, shelled and deviened

100 grams minced pork

1 tablespoon water chestnuts, cut into small cubes

1 tablespoon shitake mushroom, cut into small cubes

1/2 tablespoon sugar

1 teaspoon coriander root, finely chopped

1 teaspoon minced garlic

1 tablespoon fish sauce

1 tablespoon soy sauce

chinese chive leave [bai kuy chai], scald in hot water and slice into a thin line for binding wonton wrappers

sweet plum sauce or sweet chili sauce (for dipping)

3 cups oil for deep frying

Preparations
1. In a big bowl, add shrmip, pork, shitake, water chestnut, sugar, coriander root, garlic, fish sauce, and soy sauce. Knead until it becomes smooth paste and mixed finely together.

2. Place a wonton wrapper on your palm, and put a teaspoon of prepared mixture in the center. Gather up the corners and bind together with chinese chive leave (or rice noodle which already soaked in water) to make a small bag.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry for 3-5 minutes until golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with dipping sauce (and other fresh vegetables, such as cucumber, tomato, carrot, etc.)