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Thai supper recipes: tung tong

Serves: 6-8 persons

18 spring roll wrappers

oil, for deep-frying

palm sauce, to serve

For the filling:

4 baby corn cobs

130 g can water chestnuts, drained and chopped

1 shallot, coarsely chopped

1 egg, separated

2 tbsp cornflour (cornstarch)

4 tbsp water

small bunch fresh coriander (cilantro), chopped

salt and ground black pepper

1.

Make the filling. Place the baby corn, water chestnuts, shallot and egg yolk in a food processor or blender. Process to a coarse paste. Place the egg white in a cup and whisk it lightly with a fork.

2.

Put the cornflour in a small pan and stir in the water until smooth. Add the corn mixture and chopped coriander and season with salt and pepper to taste. Cook over a low heat, stirring constantly, until thickened.

3.

Leave the filling to cool slightly, then place 1 tsp in the centre of a spring roll wrapper. Brush the edges with the beaten egg white, then gather up the points and press them firmly together to make a pouch or bag.

4.

Repeat with remaining wrappers and filling . Heat the oil in a deep-fryer or wok until a cube of bread, added to the oil, browns in about 45 seconds. Fry the bags, in batches for about 5 minutes, until golden brown. Drain on kitchen paper and serve hot, with the plum sauce.

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