Crispy Golden Bags

Crispy fried Golden Bags stuffed with prawn, chicken and green curry paste.

A classic recipe from our Blue Elephant kitchens. 

Product Line:

Thai Premium Paste

Thai Dipping Sauce

Active Cooking Time:

20 Minutes or less

Serving Size:

2-3 Servings

Chef Nooror’s Pro Tip:

Try this recipe with any of your favourite Blue Elephant Curry pastes.

Amount of Paste Needed:

  • 1-2 Tbsp.™Green Curry Paste

What Else You Will Need:

  • 100g. Minced Prawns
  • 100g. Minced Chicken
  • 3 Cloves Garlic
  • 2 Coriander Root
  • 1tsp white pepper powder
  • 1tsp. Corn Starch
  • 1Tbsp ™Thai Premium Light Soya Sauce
  • ½Tbsp Sugar
  • Blanched Spring Onions
  • Spring Roll Paper (Cut into Circles aprox. 16cm diameter, and reserve some small squares from the scraps)
  • Oil for Frying


  • Small handful of Coriander for garnish


  1. Crush Garlic, Coriander root, and white pepper into a paste, then add the Green Curry Paste, sugar and light soya sauce.
  2. Add the minced prawn and chicken and mix well.
  3. Place a square scrap of springroll paper into the centre of a circle piece. Add about 1Tbsp. of the mixture to it, and wrap.
  4. Then use the blanched spring roll paper to tie the golden bags. Reserve and repeat.
  5. When all of the golden bags are wrapped. Deep fry at about 180C for 4-5 minutes or until Golden-brown.

Serve hot with ™Thai Dipping Sauce