Money bags are shaped exactly like that – old fashioned purses. These ones may not contain money, but they are filled with delicious and fragrant spiced chicken that will have you coming back for more.
Jul 31, 2009 2:00pm
- 20 mins cooking
- Makes 12 Item
Ingredients
- 1 tablespoon peanut oil
- 1 small_piece brown onion (80g), chopped finely
- 1 clove garlic, crushed
- 4 centimetre piece fresh ginger (20g), grated
- 100 gram chicken mince
- 1 tablespoon finely grated palm sugar
- 1 tablespoon finely chopped roasted unsalted peanuts
- 2 teaspoon finely chopped fresh coriander
- 3 green onions
- 24 x 8cm-square wonton wrappers
- vegetable oil, for deep-frying
- 2 teaspoon peanut oil
- 1 clove garlic, crushed
- 1/2 brown onion (40g), chopped finely
- 1 fresh red thai chilli, seeded, chopped coarsely
- 1/2 stick fresh lemongrass, chopped finely
- 1/3 cup (80ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 cup (70g) crunchy peanut butter
- 1/4 teaspoon curry powder
- 2 teaspoon lime juice
Method
Money bags
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1
Heat oil in wok or large frying pan; stir-fry onion, garlic and ginger until onion softens. Add chicken; stir-fry until chicken is changed in colour. Add sugar; stir-fry about 3 minutes or until sugar dissolves. Stir in nuts and coriander; cool.
-
2
Meanwhile, cut upper green half of each onion into four long slices; reserve remaining onion half for another use. Submerge onion strips in hot water for a few seconds to make pliable.
-
3
Place 12 wrappers on board; cover each wrapper with another, placed on the diagonal to form star shape.
-
4
Place rounded teaspoons of chicken mixture in centre of each star; gather corners to form pouch shape. Tie green onion slice around neck of each pouch to hold closed, secure with toothpick.
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5
Make peanut dipping sauce.
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6
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; remove toothpicks then serve with peanut dipping sauce.
Peanut dipping sauce
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7
Heat oil in small saucepan; cook garlic and onion until softened. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, stirring, until sauce thickens slightly.
Notes
Uncooked money bags are suitable to freeze; use a sheet of baking paper between each layer of money bags. There’s no need to defrost them before cooking. The peanut dipping sauce can be made a day ahead; store, covered, in the refrigerator.