Pork and coriander money bags

Готовим Meat Pork and coriander money bags

Crunch down on these pork and coriander money bags, complete with a tangy sweet and sour dipping sauce.

Lables: Lactose free Milk free
  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.
  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.

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40 fresh garlic chives
2 sprigs fresh coriander with stem and root attached
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
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp grated palm sugar
1 small red chilli, seeded, finely chopped

Adv

Autors
Preparation time
30
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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