Ingredients for 5 servings
100 grams Wonton Skin About 70 Cents
1 rice bowl Oil For Frying
Meat stuffing:
1 Egg
2 Sprigs Spring Onions
2-3 pieces Wooden Fungus Depending on the size
6-7 Water Chestnuts
15 Prawns Medium Sized
350 grams Lean Pork
Marinade:
1 Dash White Pepper
1 tsp Salt
2 tsp Corn Flour
2-3 tsp Oil
2 ½ tsp Light Soy Sauce
Garnishing (Optional):
1 Japanese Cucumber
1 tbsp Chilli Sauce
2 sprigs Chives
2 tbsp Mayonnaise
1 rice bowl Oil For Frying
Meat stuffing:
1 Egg
2 Sprigs Spring Onions
2-3 pieces Wooden Fungus Depending on the size
6-7 Water Chestnuts
15 Prawns Medium Sized
350 grams Lean Pork
Marinade:
1 Dash White Pepper
1 tsp Salt
2 tsp Corn Flour
2-3 tsp Oil
2 ½ tsp Light Soy Sauce
Garnishing (Optional):
1 Japanese Cucumber
1 tbsp Chilli Sauce
2 sprigs Chives
2 tbsp Mayonnaise
Directions
For Wonton stuffing
Soak the wooden fungus for about 20 minutes until it expands and becomes soft.
Mince the pork coarsely.
Marinate the pork with the marinade ingredients for about 15 minutes.
Wash the water chestnut, using a brush to remove the mud. Remove the skin with a peeler. Then cut the water chestnut into small cubes.
Wash, shell and devein the prawns. Then cut into 3-4 pieces each. See my video on how to devein prawns here.
Wash and cut the spring onion into small pieces.
Remove the skin from the ginger and slice it thinly
Wash the wooden fungus thoroughly to remove the sand in between the grooves and cut into small squares.
In a big bowl add in the pork, wooden fungus, water chestnut, prawns and spring onion and mix well.
Crack an egg into the mixture, then mix well until incorporated.
Leave the meat mixture in the fridge for ½ hour.
Cut the chives into thin strips for tying the money bags.
To soften the chives for tying, blanch them in boiling water for a few seconds, then remove the chives and plunge them into a bowl of ice water. Lay on a piece of kitchen towel and pat dry.
Cut the Japanese cucumber into 1-inch slices.
For wrapping money bag
Place 1 tsp of meat mixture at the centre of the wonton skin.
Gather the edges of the wonton skin together and seal it with your fingers, while gently squeezing out any trapped air bubbles.
Use a strip of chives to tie up the money bag (more for presentation purposes!)
Cooking method for Chinese fried money bag
Heat up the oil in the wok over medium high heat.
Once the oil is hot, add in the money bags in small batches (3-4 at a time), ensuring that they are standing upright with the filled portion submerged in oil.
After 1 minute, or once the wonton skins starts to brown, turn down the fire to medium low. Then continue to fry for another 1 minute.
For the last ½ minute, turn the money bag so that the top of the money bag is in the oil so it can also brown evenly.
Remove the fried money bags from the heat and place on a plate lined with kitchen towel to soak up the excess oil.
Repeat the process until all the money bags are cooked.
Insert a skewer through each money bag using a slice of cucumber at the bottom to allow it to stand upright. Arrange on dish and serve with chilli sauce and mayonnaise.
Soak the wooden fungus for about 20 minutes until it expands and becomes soft.
Mince the pork coarsely.
Marinate the pork with the marinade ingredients for about 15 minutes.
Wash the water chestnut, using a brush to remove the mud. Remove the skin with a peeler. Then cut the water chestnut into small cubes.
Wash, shell and devein the prawns. Then cut into 3-4 pieces each. See my video on how to devein prawns here.
Wash and cut the spring onion into small pieces.
Remove the skin from the ginger and slice it thinly
Wash the wooden fungus thoroughly to remove the sand in between the grooves and cut into small squares.
In a big bowl add in the pork, wooden fungus, water chestnut, prawns and spring onion and mix well.
Crack an egg into the mixture, then mix well until incorporated.
Leave the meat mixture in the fridge for ½ hour.
Cut the chives into thin strips for tying the money bags.
To soften the chives for tying, blanch them in boiling water for a few seconds, then remove the chives and plunge them into a bowl of ice water. Lay on a piece of kitchen towel and pat dry.
Cut the Japanese cucumber into 1-inch slices.
For wrapping money bag
Place 1 tsp of meat mixture at the centre of the wonton skin.
Gather the edges of the wonton skin together and seal it with your fingers, while gently squeezing out any trapped air bubbles.
Use a strip of chives to tie up the money bag (more for presentation purposes!)
Cooking method for Chinese fried money bag
Heat up the oil in the wok over medium high heat.
Once the oil is hot, add in the money bags in small batches (3-4 at a time), ensuring that they are standing upright with the filled portion submerged in oil.
After 1 minute, or once the wonton skins starts to brown, turn down the fire to medium low. Then continue to fry for another 1 minute.
For the last ½ minute, turn the money bag so that the top of the money bag is in the oil so it can also brown evenly.
Remove the fried money bags from the heat and place on a plate lined with kitchen towel to soak up the excess oil.
Repeat the process until all the money bags are cooked.
Insert a skewer through each money bag using a slice of cucumber at the bottom to allow it to stand upright. Arrange on dish and serve with chilli sauce and mayonnaise.
