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Thai Pork and Prawn Money Bags | Marion's Kitchen

Name: Thai Pork and Prawn Money Bags | Marion's Kitchen
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 20
Ingredients: 16 stalks of spring onion/scallions (green part only); 300g (10.6 oz) pork mince; 150g (5 oz) prawn meat, roughly chopped; 100g (3.5 oz) diced water chestnuts; ¼ tsp ground white pepper; 2 tsp light soy sauce; 1 tsp sea salt; 20 spring roll wrappers (11 x 11cm/4 x 4 inches); vegetable oil for deep frying; Dipping sauce:; 1/3 cup white vinegar; ½ cup white sugar; 2 tbsp fish sauce; 1 long red chilli, finely sliced

Prep Time

20m

Cook Time

15m

Total Time

35m

This recipe for Thai Pork and Prawn Money Bags is a delicious and flavorful dish that combines pork mince, prawn meat, and diced water chestnuts. The spring roll wrappers are filled with the mixture, then deep-fried to golden perfection. Serve with a tangy dipping sauce for a complete experience.

Recipe Options

Ingredients

Servings: Makes 20

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16 stalks of spring onion/scallions (green part only)

300g (10.6 oz) pork mince

150g (5 oz) prawn meat, roughly chopped

100g (3.5 oz) diced water chestnuts

¼ tsp ground white pepper

2 tsp light soy sauce

20 spring roll wrappers (11 x 11cm/4 x 4 inches)

vegetable oil for deep frying

1/3 cup white vinegar

1 long red chilli, finely sliced

For the dipping sauce, combine vinegar, sugar and fish sauce in a saucepan over medium-high heat. Cook until sugar dissolves. Allow to cool and stir through chillies.

Prepare spring onions by pouring boiling water over them and soaking for 5 minutes. Drain and set aside.

In a large bowl, combine the pork mince, prawns, water chestnuts, white pepper, soy sauce and sea salt. Mix vigorously until a smooth paste forms.

Spoon a heaped teaspoon of mixture into the centre of a spring roll wrapper. Pull edges together to form a purse. Use a spring onion stem to tie and secure the purse. Trim excess spring onion ends.

Heat enough oil in a saucepan over medium-high heat to deep fry (about a depth of 10cm). When the oil is hot enough (it’s hot enough when a wooden spoon dipped into the oil causes little bubbles to form), cook money bags for 3-4 minutes or until golden and just cooked through. Drain on kitchen paper.

Serve warm with dipping sauce.

Thai Pork and Prawn Money Bags | Marion's Kitchen

Ingredients

Dipping Sauce

Steps

Nutrition Facts

Thai Pork and Prawn Money Bags | Marion's Kitchen

Ingredients

Dipping Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts