Hoi An Treasure Bags
These crispy, golden-brown pouches filled with fish, glass noodles and mushrooms look just like tasty little moneybags.
Let's start cooking!
Step 1 - Steamed and flake fish
- Steamed the fish for 6-7 minutes, then flake the meat from the bones and put into a bowl and set aside.
Step 2 - Cook filling
- In a wok on medium heat, heat 4 Tbsp oil in a wok. Add shallots and spring onions, then add in 2 Tbsp fish sauce, flaked fish and 3 tsp black pepper. Mix well.
- Add straw mushrooms and black fungus, 1 Tbsp sugar and glass noodles.
- Toss all the ingredients together over high heat for about 4 minutes then remove from heat.
Step 3 - Make treasure bags
- To make the treasure bags, dip 2 pieces of rice paper in water, then lay on top of one another on a flat surface.
- Scoop a heaping tablespoon of the filling in the middle then proceed to fold.
- Take the end closest to you and fold it in half, then gather the left and right ends and bundle it at the top, so it looks like a little bag.
- Take 1 piece of blanched spring onion and use it to tie the top securely. Blanching the spring onions soften them, allowing them to be used as a tie. Raw spring onions would snap. You can also use chives for additional flavor.
Step 4 - Deep-fry treasure bags
- In a pot, add 4 cups of vegetable oil and heat to about 140°C.
- Using a metal sieve, slowly lower 1 treasure bag at a time into the oil.
- Fry for 2-3 minutes, then set aside on a plate lined with paper towel to drain the oil.
Step 5 - Make the dipping sauce
- In a bowl, combine sweet Thai chili, minced garlic,white vinegar and chopped mint leaves. Set aside
Garnish and serve!
Serve warm alongside dipping sauce.