Thai Golden Bags with Green Curry
Servings
6-10bags
Servings
6-10bags
Ingredients
  • 3/4cup minced oyser mushrooms
  • 1/3cup minced jackfruit(I use canned)
  • 20g whole garlic cloves
  • 1/2tsp white pepper
  • 2 tsp green curry paste(1 teaspoon for less spice)
  • 2tsp tapioca flour
  • 1/2tsp soy sauce
  • 1/2tsp sugar
Instructions
  1. In a mortar, grind together the garlic and white pepper until it forms a smooth paste. In a large bowl combine the mushrooms and jackfruit. Fold in the green curry paste and the garlic paste. Add the tapioca flour and stir until smooth. Mix the soy sauce and sugar in a small bowl then add to the mushroom mixture. Stir until everything is well combined.
  2. Assemble the bags as described above. While you are folding the bags start heating the oil. Use an oil with a high smoke point such as sunflower seed oil or grape seed oil. Fill a pot with enough oil to submerge the bags. Heat the oil to 350°F. Temperature is important. Too hot will burn the bags and too cool will make them soggy.
  3. Place several bags in the preheated oil. Do not put too many in the pot or it will lower the temperature of the oil too much. Stay clear of the pot while frying as the moisture in the green onions will cause the oil to pop. Fry until the paper is golden brown. Remove the bags and place on a plate with paper towel to soak up the oil. Check the oil temperature before starting another batch. Repeat until all of the bags are fried.

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