Name: Pork and Prawn Money Bags | Marion's Kitchen
Prep time: 15 min
Cook time: 1 h
Yield: Makes about 35
Ingredients: Marion’s Kitchen San Choy Bow, which includes:; – VERMICELLI NOODLES; – SAN CHOY BOW SAUCE; – WATER CHESTNUTS; – CRUSHED PEANUTS; 1 bunch of spring onion (scallions); 1 tbsp vegetable oil; 2 garlic cloves, finely chopped; 250g (8.8 oz) pork mince (ground pork); 250g (8.8 oz) finely chopped prawn meat; 1 tbsp corn flour (cornstarch), mixed with 1 tbsp water; 1/3 cup finely sliced spring onions (scallions); 35 spring roll wrappers (cut into 11x11cm/4x4inches squares); 3 tbsp plain flour, mixed with 2 tbsp water; vegetable oil for deep frying; sweet chilli sauce to serve (click here for my Homemade Sweet Chilli Sauce), use my store locator to find out where to buy

Pork & Prawn Money Bags

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Food I can dive right into and eat with my hands is one of my favourite things… and perfect for when loved ones are visiting. These money bags are morsels of pure happiness and will really get you in the party spirit! They make great appetisers, too.

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Pork & Prawn Money Bags

PREP TIME

15 minutes

COOK TIME

1 hour

SERVES

Makes about 35

Ingredients

Marion’s Kitchen San Choy Bow Kit, which includes:

– VERMICELLI NOODLES

– WATER CHESTNUTS

– SAN CHOY BOW SAUCE

– CRUSHED PEANUTS

1 bunch of spring onions (scallions)

1 tbsp vegetable oil, plus extra for deep-frying

2 garlic cloves, finely chopped

250g (9 oz) pork mince (ground pork)

250g (9 oz) finely chopped prawn meat

1 tbsp cornflour (cornstarch), mixed with 1 tbsp water

spring roll wrappers, cut into 35 squares (11x11cm/4x4inch)

3 tbsp plain (all-purpose) flour, mixed with 2 tbsp water

sweet chilli sauce, to serve (or try my Homemade Sweet Chilli Sauce)

Steps

Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips using scissors, then set aside for later.
Finely slice the white parts of the spring onions and set aside for later. Take the remaining green stems and place them in a large, deep tray. Pour over enough boiling water to cover them, then leave to soak for 2 minutes. Drain and cut in half lengthways. You will use these later to tie up the money bags.
Drain the WATER CHESTNUTS.
Heat a wok or large frying pan over medium-high heat, then add the oil. Add the garlic and cook for 30 seconds or until fragrant. Next, add in the pork mince, breaking it up with your spatula and spreading out evenly in the pan. Cook until almost cooked, then add the chopped prawns. Stir-fry until cooked. Add the WATER CHESTNUTS, noodles and the SAN CHOY BOW SAUCE. Give everything a toss until all the ingredients are well mixed. Then add the cornflour mixture and stir-fry for another 30 seconds or until the sauce has thickened (there shouldn’t be too much moisture). Remove pan from the heat and mix through the sliced white parts of the spring onions. Leave mixture to cool.
Place a tablespoon of pork and prawn mixture into the centre of a square of spring roll wrapper. Dip your finger into the plain flour mixture and spread a little of the paste around the edges of the wrapper. Bunch the wrapper around the filling and use a piece of spring onion to tie the bunch in place. Repeat with remaining wrappers and filling.
Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (165°C/325°F, or when a wooden spoon dipped into the oil forms small bubbles) cook the money bags, in batches, until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
Place sweet chilli sauce in a small bowl and sprinkle with the CRUSHED PEANUTS. Serve with the money bags.

What are in money bags?

Money bags are a Chinese fried dumpling that are traditionally filled with pork and prawn. They’re then deep fried and often served with a sweet and sour dipping sauce. In this money bags recipe, we’ve made things easier by using our San Choy Bow Meal Kit.

Why are they called money bags?

Money bags are a traditional food that is often used to celebrate the Lunar New Year, especially Chinese New Year. These dumplings are meant to resemble the purses used in ancient China to store silver and gold.

Money bags are said to represent wealth and prosperity in Chinese culture – particularly around the new year celebrations.

Is this the traditional way to make money bags?

These pork and prawn money bags are slightly unconventional due to the use of the San Choy Bow Meal Kit and are our take on the real deal. The main difference comes in the form of the ingredients used. Traditionally, vermicelli noodles are not used in pork and prawn money bags, and the seasoning is slightly different, with the traditional version using predominately soy sauce for seasoning.

The other main difference is the dipping sauce. Since this recipe for money bags has been created with convenience in mind, sweet chilli sauce works as an excellent dipping sauce.

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Pork & Prawn Money Bags

Food I can dive right into and eat with my hands is one of my favourite things… and perfect for when loved ones are visiting. These money bags are morsels of pure happiness and will really get you in the party spirit! They make great appetisers, too.
PREP TIME	15 minutes
COOK TIME	1 hour
SERVES	Makes about 35

Ingredients

Marion’s Kitchen San Choy Bow Kit, which includes:

– VERMICELLI NOODLES

– WATER CHESTNUTS

– SAN CHOY BOW SAUCE

– CRUSHED PEANUTS

1 bunch of spring onions (scallions)

1 tbsp vegetable oil, plus extra for deep-frying

2 garlic cloves, finely chopped

250g (9 oz) pork mince (ground pork)

250g (9 oz) finely chopped prawn meat

1 tbsp cornflour (cornstarch), mixed with 1 tbsp water

spring roll wrappers, cut into 35 squares (11x11cm/4x4inch)

3 tbsp plain (all-purpose) flour, mixed with 2 tbsp water

sweet chilli sauce, to serve (or try my Homemade Sweet Chilli Sauce)

Steps

Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips using scissors, then set aside for later.
Finely slice the white parts of the spring onions and set aside for later. Take the remaining green stems and place them in a large, deep tray. Pour over enough boiling water to cover them, then leave to soak for 2 minutes. Drain and cut in half lengthways. You will use these later to tie up the money bags.
Drain the WATER CHESTNUTS.
Heat a wok or large frying pan over medium-high heat, then add the oil. Add the garlic and cook for 30 seconds or until fragrant. Next, add in the pork mince, breaking it up with your spatula and spreading out evenly in the pan. Cook until almost cooked, then add the chopped prawns. Stir-fry until cooked. Add the WATER CHESTNUTS, noodles and the SAN CHOY BOW SAUCE. Give everything a toss until all the ingredients are well mixed. Then add the cornflour mixture and stir-fry for another 30 seconds or until the sauce has thickened (there shouldn’t be too much moisture). Remove pan from the heat and mix through the sliced white parts of the spring onions. Leave mixture to cool.
Place a tablespoon of pork and prawn mixture into the centre of a square of spring roll wrapper. Dip your finger into the plain flour mixture and spread a little of the paste around the edges of the wrapper. Bunch the wrapper around the filling and use a piece of spring onion to tie the bunch in place. Repeat with remaining wrappers and filling.
Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (165°C/325°F, or when a wooden spoon dipped into the oil forms small bubbles) cook the money bags, in batches, until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
Place sweet chilli sauce in a small bowl and sprinkle with the CRUSHED PEANUTS. Serve with the money bags.

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