Crispy "golden bag" parcels with chicken and prawns (Thung thong)

1. Coarsely mince the chicken breast and peeled prawns with a knife or in a food processor; finely grate the carrot and finely chop the garlic and coriander stalks.

2. Mix the filling with the soy sauce and white pepper.

3. Split the green part of the spring onions into long strips and dip them in hot water for 5 seconds to make them pliable – you'll use them to tie the parcels.

4. Put a teaspoon of filling in the centre of each wonton wrapper, gather the edges up like a sack and tie the neck with a spring onion strip.

5. Heat the oil to 170 °C and fry the parcels in batches for 2-3 minutes until golden and crisp; drain on kitchen paper.

6. Serve warm with sweet chilli sauce.

Tip: Its name means "golden bag" because it looks like a money pouch – which makes it a lucky starter for Thai New Year and festive tables. If you don't feel like tying, simply pinch the neck tightly closed.