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Thung Tong (Gold bags with sweet chilli sauce)


  • Mix together the tamarind paste and the warm water. Set aside for 10-15 mins and then push through a fine sieve.
  • To make the sauce, heat 3 tbsp of the tamarind water with the chillies, 3 tbsp sugar and 2 tbsp fish sauce in a heavy-bottomed pot until the sugar has dissolved. Taste for seasoning and set aside.
  • Heat a little oil in a wok (or large heavy-bottomed non-stick pan) and gently saute the onion and garlic.
  • Add the chicken and toss until the colour changes.
  • Then add 1 tspn sugar with the galangal, spring onions and coriander. Mix well and add a little more tamarind water and fish sauce. Taste for seasoning and set aside to cool a little.
  • Place one wonton wrapper on top of another to form a star. Then wet the edges with a little cold water and place a teaspoon of the mixture in the centre. Gather up the corners to form a pouch and put a toothpick (or two) through the top to fasten. Repeat the process.
  • Heat oil to 170°-180°C in a wok (or large heavy-bottomed non-stick pan) and fry the 'bags' until golden. Drain well on kitchen paper towels and then remove the toothpicks.
  • Serve the sweet chilli sauce in a small bowl on the side.


  • 2-3 tbsp tamarind paste
  • 1 cup warm water
  • 3 small red chillies, finely sliced
  • shaved palm (or soft brown) sugar
  • Asian fish sauce
  • vegetable oil
  • ½ onion, finely chopped
  • 1 garlic clove, crushed
  • 100 gm minced chicken
  • 1 tbsp freshly grated galangal (or ginger)
  • 3-4 spring (green) onions, finely chopped
  • 1 heaped tbsp chopped fresh coriander
  • square wonton wrappers

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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