Thai Shrimp Purses

Wash and dry the chives, and set aside the 24 best and longest stalks for tying the purses. Snip the rest. Peel and finely chop the shallots. Trim the spring onions and cut into thin rings. Peel the garlic and slice very finely. Wash, dry and finely chop the shrimps. Drain and chop the water chestnuts. Heat the butter in a frying pan and sweat the shallots, spring onions and garlic. Add the shrimps and the water chestnuts, fry briefly and season with soy sauce, oyster sauce and fish sauce. Finally mix in the snipped chives and glass noodles. Check the seasoning and set aside to cool. Thaw the pastry wrappers under a damp tea towel. Separate the wrappers and lay side by side, then put a small amount of filling in the centre of each one. Gather the edges up over the centre, pinch together and tie firmly with the reserved chives.

Heat the oil in a wok or a deep fryer and deep-fry the purses, a few at a time, until golden-brown.