“Awe…(some)” little things. These bite size parcels are so cute you can’t wait to eat them. Easy to make, but they look super impressive. Come join a Thai Cooking Class, Kamala, Phuket, and have fun learning how to make these appetisers.
Ingredients
Parcels
- 20-25 sheets of spring roll pastry (12cm squares)
- 20-25 green onion leaves, blanch for 10 seconds then pat dry (use as string to tie the parcels)
- 4 cups (1 litre) frying oil
Filling
- 1/2 Tbsp garlic, chopped roughly
- 1 tsp coriander roots, chopped finely
- 1/2 tsp white peppercorns
- A pinch of salt
- 1 tsp sugar
- 250g minced pork (or other minced protein of choice)
- 1 Tbsp light soy sauce
- 2 tsp sesame oil
- 1 small egg
- 2/3 cup (100g) water chestnuts, finely diced or coarsely chopped
- 2 Tbsp green onion, thinly sliced
Directions
- In a stone mortar, grind the garlic, coriander roots, peppercorns, salt and sugar together until fine.
- In a medium bowl, combine pork (or other meat if using), soy sauce, sesame oil, egg, and the ground powder from the mortar. The best way is to wear a food grade glove and combine the mixture well with your hand.
- When all mixture is well combined, add water chestnuts and green onion. Lightly mix through until they’re well distributed.
- Scoop about 1/2 Tbsp of the mixture into the centre of the pastry sheet. Bring all 4 corners together to wrap the filling. Tie the parcel like a little round bag with the green onion string. Pull to tie gently but firmly. Make sure the green onion string is not wet, otherwise it will make the hot oil splatter when frying.
- Repeat the process until all filling is finished.
- Fry the parcels in hot oil over medium heat until cooked and golden. Serve with sweet & sour sauce or plum sauce.
Photos by Frei http://freisdays.com
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Golden Parcel (deep fried pastry wrap w/ Mince pork & chestnuts filling)
