Site Overlay

Money bags

recipe image

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
  • Print



  • 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


Money bags

  • 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.

  • 5

    Make peanut dipping sauce.

  • 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

  • 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.


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.

The Latest from Australian Women’s Weekly Food

Read More

Leave a Reply

Your email address will not be published.