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
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 or a knife. Set aside for later.
Finely sliced the white parts of the spring onion stems. Set aside for later. Take the remaining green stems and place them in a large, deep tray. Pour boiling water over to cover and soak for 2 minutes. Drain and cut in half. You will use these later to tie up the money bags.
Drain the WATER CHESTNUTS.
Heat oil in a wok or large frying pan over medium-high heat. Add the garlic and then the pork and cook until almost cooked. Add the chopped prawns and stir-fry until cooked. Add the WATER CHESTNUTS, noodles, and the SAN CHOY BOW SAUCE toss until mixed through. Then add the corn flour mixture and stir-fry for another 30 seconds or until the sauce has thickened. There shouldn’t be too much moisture. Remove from the heat and mix through the sliced white parts of the spring onions.
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 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook the money bags 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.