Mad Dogs Thai Golden Bags

• 8 ounces shrimp (peeled, deveined and minced)
• 2 12 ounces water chestnuts (chopped course)
• 4 green onions (white parts only, chopped)
• 2 lemongrass, centers (white parts only, chopped) (optional)
• 2 garlic cloves (chopped fine)
• 1 tablespoon soy sauce
• 1 tablespoon Thai fish sauce
• 4 ounces shiitake mushrooms, chopped
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon red pepper paste
• 14 lime
• 24 wonton wrappers
• 2 cups oil (for frying)
• 2 tablespoons cornstarch

1. Combine first nine ingredients.
2. Squeeze lime into other ingredients and combine.
3. Dust baking sheet with corn starch.
4. Place 3/4 tsp mixture in the center or a wonton wrapper and fold sides of squares upward to make little bags and crimp together at the top.
5. Place on corn starched pan.
6. Repeat for the remaining wrappers.
7. Heat oil in pan to 365 degrees F and fry bags in batches until golden and crispy.
8. Drain golden bags immediately on paper towels and serve hot with Thai dipping sauce for Spring rolls.

shrimp, water, green onions, centers, garlic, soy sauce, fish sauce, shiitake mushrooms, fresh ginger, red pepper, lime, wonton wrappers, oil, cornstarch

Taken from www.food.com/recipe/mad-dog-s-thai-golden-bags-200130 (may not work)