fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Pork & Prawn ‘Money Bags’

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

Money bags are a traditional food used to celebrate Chinese New Year. These little fried parcels of pork and prawn are great finger food for a party at any time of year, served with a sweet and sour dipping sauce that you can make ahead and keep in the fridge for up to two weeks.

WATCH THIS RECIPE

THAI PORK & PRAWN ‘MONEY BAGS’

PREP TIME

20 minutes

COOK TIME

15 minutes

SERVES

Makes 20

Ingredients

16 stalks of spring onion/scallions (green part only)

300g (10.6 oz) pork mince

150g (5 oz) prawn meat, roughly chopped

100g (3.5 oz) diced water chestnuts

¼ tsp ground white pepper

2 tsp light soy sauce

1 tsp sea salt

20 spring roll wrappers (11 x 11cm/4 x 4 inches)

vegetable oil for deep frying

 

Dipping sauce:

1/3 cup white vinegar

½ cup white sugar

2 tbsp fish sauce

1 long red chilli, finely sliced

Steps

For the dipping sauce, combine vinegar, sugar and fish sauce in a saucepan over medium-high heat. Cook until sugar dissolves. Allow to cool and stir through chillies.

Prepare spring onions by pouring boiling water over them and soaking for 5 minutes. Drain and set aside.

In a large bowl, combine the pork mince, prawns, water chestnuts, white pepper, soy sauce and sea salt. Mix vigorously until a smooth paste forms.

Spoon a heaped teaspoon of mixture into the centre of a spring roll wrapper. Pull edges together to form a purse. Use a spring onion stem to tie and secure the purse. Trim excess spring onion ends.

Icon 5

Heat enough oil in a saucepan over medium-high heat to deep fry (about a depth of 10cm). When the oil is hot enough (it’s hot enough when a wooden spoon dipped into the oil causes little bubbles to form), cook money bags for 3-4 minutes or until golden and just cooked through. Drain on kitchen paper.

Icon 6

Serve warm with dipping sauce.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen