Crispy, Classic Thai Golden Purses Appetizer Recipe (2024)

• 1/2 cup cooked shrimp

For the Spice Paste:

• 4 cloves garlic

• 1/4 cup fresh cilantro, leaves and stems

• 1 fresh red chilepepper

• 3 spring onions, sliced

• 1/4 teaspoon freshly ground white pepper

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

For Frying and Serving

• Wonton wrappers

• 1 cup canola oil, as needed for frying

• 30 fresh chives

• Thai sweet chili sauce, for serving

  See Also

  Recipe: Better Homes and Gardens Basic Roll Dough, Raisin-Cinnamon Rolls, Caramel Rolls, Orange Rolls, and Various Shapes)

1. Gather the ingredients.

   

2. Place cooked shrimp in a food processor or chopper. Add all the spice paste ingredients, then process well.

   

3. Taste-test this mixture, adding 1/2 tablespoon more fish sauce if not salty enough.

   

4. To create the purses, you will need a brush (like a pastry brush) and a small bowl of water. Place 4 to 6 wonton wrappers out over a clean surface (a countertop or chopping board work well). Dip the brush in water and wet 1 inch around the periphery of each wrapper.

   

5. Place a small amount (1/2 teaspoon to 1 teaspoon) of filling in the middle of each wrapper. Now lift up the sides of the wrappers and pinch them together over the filling.

   Tip: It helps if you wet your fingers as you pinch in order to secure the purse.

   

6. Place the finished purses on a clean plate. Continue making the purses in this way until all the filling has been used up.

   

7. Pour oil into a wok or small frying pan, so that oil is at least 1-inch deep. Heat over medium-high heat. When oil forms moving lines across the bottom of the pan, try dipping in the corner of a wonton wrapper. If the oil starts to sizzle around the wrapper, it's ready for frying. If nothing happens, wait another minute and try again.

   

8. When the oil is hot enough, use tongs to lay 4 or 5 purses on their sides in the pan. Allow to fry 30 seconds, or until they turn golden-brown, then turn over. Fry until the purses are uniformly golden-brown, then drain on a clean tea towel or paper towel. Keep purses warm in the oven until ready to serve.

   

9. Before serving, tie each purse with a chive. You have to do this carefully, or the chive with snap. We find it helps to tie the chive first, then slip it over the top of the purse.

   

10. Serve the purses with Thai sweet chili sauce for dipping.

    

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

• crab rangoon
• appetizer
• thai
• party

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