Name: Money bags
Cook time: 20 min
Total time: 20 min
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; Peanut dipping sauce; 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

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.

Makes 12 Item

Cook

20M

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

Peanut dipping sauce

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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