Pork and Prawn Money Bags | Marion's Kitchen

Place the VERMICELLI NOODLES in a heatproof bowl and cover with boiling water. Leave to soak for 3 minutes or until soft but not soggy. Drain noodles and rinse with cold water. Cut into short strips using scissors, then set aside for later.

Finely slice the white parts of the spring onions and set aside for later. Take the remaining green stems and place them in a large, deep tray. Pour over enough boiling water to cover them, then leave to soak for 2 minutes. Drain and cut in half lengthways. You will use these later to tie up the money bags.

Drain the WATER CHESTNUTS.

Heat a wok or large frying pan over medium-high heat, then add the oil. Add the garlic and cook for 30 seconds or until fragrant. Next, add in the pork mince, breaking it up with your spatula and spreading out evenly in the pan. Cook until almost cooked, then add the chopped prawns. Stir-fry until cooked. Add the WATER CHESTNUTS, noodles and the SAN CHOY BOW SAUCE. Give everything a toss until all the ingredients are well mixed. Then add the cornflour mixture and stir-fry for another 30 seconds or until the sauce has thickened (there shouldn’t be too much moisture). Remove pan from the heat and mix through the sliced white parts of the spring onions. Leave mixture to cool.

Place a tablespoon of pork and prawn mixture into the centre of a square of spring roll wrapper. Dip your finger into the plain flour mixture and spread a little of the paste around the edges of the wrapper. Bunch the wrapper around the filling and use a piece of spring onion to tie the bunch in place. Repeat with remaining wrappers and filling.

Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (165°C/325°F, or when a wooden spoon dipped into the oil forms small bubbles) cook the money bags, in batches, until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.

Place sweet chilli sauce in a small bowl and sprinkle with the CRUSHED PEANUTS. Serve with the money bags.