MONEY BAG RECIPES

Steps:

• 1. Soak the shiitake mushroom in hot water for 10 minutes. Drain. Discard the woody stem and finely slice the cap.

  2. Heat the oil in a wok over medium heat and swirl to coat. Stir-Fry the shallots, garlic, chilli and ginger until softened but not browned. Add the chicken and ground coriander and stir-fry until the meat changes colour. Stir in the coriander leaves, fish sauce and mushroom. Allow to cool.

  3. Spread the won ton wrappers out on a board and put a heaped teaspoon of the mixture in the middle of each. Use a finger to lightly wet with water the outer circle around the meat mixture, but not to the outer edges. Gather the wrapper points up to form a pouch and press together firmly.

  4. Wrap a chive strand twice around the top of each won ton to form a small bag. Tie the chives into a knot to hold secure and trim. Fill a wok one third full of vegetable oil and heat to 190°C (375°F), or until a cube of bread dropped in the oil browns in 10 seconds. Deep-Fry the money bags in batches for 30–60 seconds, or until crisp and golden brown. Drain on crumpled paper towels. Serve warm with a dipping sauce.

Steps:

• Heat oil in wok; stir-fry onion, garlic, and ginger until onion softens. Add chicken; stir-fry until chicken changes color. Add sugar; stir-fry about 3 minutes or until sugar dissolves. Stir nuts and coriander into filling mixture. Cut upper green half of each onion into four long slices; discard remaining onion half. Submerge onion strips in hot water for a few seconds to make pliable. Place 12 wrappers on board; cover each wrapper with another, placed on the diagonal to form star shape. Place rounded teaspoons of the filling mixture in center of each star; gather corners to form pouch shape. Tie green onion slice around neck of each pouch to hold closed, secure with toothpick. Make dipping sauce (freeze excess for a future use): Heat oil in small saucepan; cook garlic and onion until softened. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, stirring, about 2 minutes or until sauce thickens. Just before serving, heat oil in wok or large saucepan; deep-fry money bags, in batches, until crisp and browned lightly. Drain on absorbent paper; serve with dipping sauce.