Ingredients

Moneybags

• 120g pork, mince
• 2 water chestnuts* see note
• 1 garlic clove, finely crushed
• 1/2 tsp. Thai fish sauce
• 12 wontons wrappers
• 1 pinch white pepper
• Oil for deep frying

Sauce

• 2 tbsp. caster sugar
• 4 tbsp. rice wine vinegar
• 1/4 tsp. fish sauce
• 1 small red chilli, finely chopped
• 1 small green chilli, finely chopped

To Garnish

• 1 carrot grated
• 1 tbsp. crushed peanuts

Method

1. Place the pork, garlic, water chestnuts, fish sauce and pepper in a bowl and mix together thoroughly.
2. Lay the wontons out on worktop & place a teaspoon of the mixture in the middle of each wrapper; gather up the corners and pinch together to make a small bag. Place them on a floured container or plate, cover and refrigerate until ready to use.
3. Heat the oil in a deep fryer, wok or large saucepan to 180° C (a cube of bread when dropped in the oil will brown float to the top when the correct temperature is reached) Deep-fry the wontons until they are crisp & golden and drain them on a paper towel. Keep warm until ready to serve.
4. Sauce: In a small saucepan dissolve the sugar in the vinegar and boil rapidly, stir occasionally until you pale gold syrup. Add the fish sauce and chilies. Allow it to cool before serving.
5. To Serve: Place the moneybags on a single plate or on 4 individual plates with a little grated carrot garnished with crushed peanuts and a bowl or individual containers of the sauce.
6. The Sauce may be replaced with Thai sweet chili sauce, with a little fish sauce & rice wine vinegar.
7. Water chestnuts are sold in cans at most supermarkets and East Asian food stores
8. Advance Preparation: Money Bags may be prepared & frozen up to 1 month in advance. Defrost in the fridge 3 hours before cooking.