Pork & Coriander Money Bags
Pork & Coriander Money Bags
Ingredients
Money Bags
- 40 fresh garlic chives (see notes)
- 2 sprigs fresh coriander with stem and root attached (see notes)
- 250g pork mince
- 1/2 x 227g can water chestnuts, drained, finely chopped
- 1 tbsp oyster sauce
- 1 tsp grated palm sugar
- 1 tsp lemongrass paste
- 40 wonton wrappers
- Peanut oil, for shallow-frying
Sweet and Sour Dipping Sauce
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp grated palm sugar
- 1 small red chilli, seeded, finely chopped
Instructions
- 1
Place chives in a heatproof bowl. Cover with boiling water. Drain immediately. Place in a bowl of cold water. Drain again. Pick leaves from coriander and reserve. Finely chop coriander stem and root. Place in a bowl. Add mince, water chestnuts, oyster sauce, sugar and lemongrass paste. Using your hands, mix to combine.
- 2
Place 1 wrapper on a flat surface. Spoon 1 teaspoon mince mixture in centre of wrapper. Brush edge with cold water. Fold up sides to form a sack, pinching to enclose filling. Tie with a chive to secure. Trim chive. Repeat to make 40 money bags.
- 3
Heat oil in a large, deep frying pan or wok over medium-high heat. Cook money bags, in 4 batches, turning, for 2 to 3 minutes or until browned and cooked through. Drain on paper towel.
2.5 min - 4
Meanwhile, make sweet and sour dipping sauce. Combine fish sauce, lime juice, sugar and chilli in a small jug. Sprinkle money bags with coriander leaves. Serve with dipping sauce.