Money bags (Tung tong)

 

Ingredients:

1 Tbsp          Peanut oil

1 small         Onion finely chopped

1 clove         Garlic crushed

1 Tbsp          Grated ginger

100g             finely chopped chicken

1 Tbsp          Sugar

1 Tbsp          Roasted unsalted peanuts

2 Tbsp         finely chopped coriander

24                8cm wonton wrappers

Oil for deep frying

Peanut dipping sauce

1 Tbsp          peanut oil

2 cloves       Crushed garlic

1                  Small onion

2                  Fresh red chillies, finely chopped

1                  Stick of fresh lemon grass finely chopped

¾ cup          Coconut milk

2 Tbsp          Fish sauce

¼ cup          Dark brown sugar

½ cup          Crunchy peanut butter

½ tsp           Curry powder

1 Tbsp           Lime juice

 Method:

1. Heat oil in wok; stir fry onion, garlic and ginger until onion softens. Add chicken and stir fry until the chicken changes colour. Add sugar; stir fry for about 3 minutes or until the sugar has dissolved. Stir nuts and coriander into filling mixture.
2. Place 12 wrappers on a board; Place rounded teaspoons of filling mixture in the centre of each wrapper; gather corners to make a pouch shape. Make dipping sauce.
3. Just before serving, Deep-fry money bags in batches until crisp and browned lightly. Drain on absorbent paper and serve with peanut dipping sauce. Heat oil in small saucepan; cook garlic and onion until softened. Stir in remaining ingredients; bring to the boil. Reduce heat; simmer – stirring until sauce thickens.

Peanut Dipping Sauce:

Heat oil in small saucepan; cook garlic and onion until softened. Stir in remaining ingredients; bring to the boil. Reduce heat; simmer – stirring until sauce thickens.