Hoi An Treasure Bags
Crispy, golden-brown pouches filled with Fish, glass noodles and mushrooms by Miss Vy from Martin Yan Asian Favorites
- 20 minutes
- 40 minutes
- 6 servings
As seen on Martin Yan's Asian Favorites
- 1 Red Snapper belly and cheek (800 grams – 1kg)
- 1 cup Wood-ear mushroom, julienned
- 10 pieces Straw mushroom, halved
- 1 cup Glass noodles, cut into 1-inch
- 20 pieces 22cm Rice Paper
- 6 strings Spring onion, stems chopped and leaf blanched
- 6 Shallots, minced
- 2 tablespoons Fish sauce
- 3 teaspoons Black pepper
- 1 tablespoon Sugar
- 4 cups Vegetable oil
- 4 tablespoons Vegetable oil
- Pinch of Salt
- 2 tablespoons Cooking caramel
- First, steam the fish until cooked, then flake the meat from the bones and put into a bowl.
- Heat up 4 tbs of oil in a wok for frying shallots and green onions, then add in the fish sauce, flaked fish and black pepper. Give it all a good mix.
- Next goes in the straw and wood-ear mushrooms, sugar and glass noodles. Toss all the ingredients together over high heat for about 4 minutes then take it off the heat but maintain in the wok.
- To make the treasure bags, lay 3 pieces of rice paper on top of one another. Scoop a heaping tablespoon of the noodle mixture in the middle then proceed to fold.
- First 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 parcel.
- Then take 1 piece of blanched green onion and use it to tie the top securely.
- In a separate pot, bring the 4 cups of vegetable oil to 140°C. By using a metal sieve, slowly lower 1 treasure bag at a time into the oil. First submerging the content part of the bag, followed by the ruffled bundle on top.
- Once crispy, perhaps 2 to 3 minutes, set it on a paper towel lined plate to grain the oil.
- To serve, lined up the treasure bags on a plate and lightly drizzle some cooking caramel.
Share it with your friends.