Money bags

• 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.