Pork and Prawn Money Bags | Marion's Kitchen

Name: Pork and Prawn Money Bags | Marion's Kitchen
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: Makes about 35
Ingredients: – VERMICELLI NOODLES; – WATER CHESTNUTS; – SAN CHOY BOW SAUCE; – CRUSHED PEANUTS; 1 bunch of spring onions (scallions); 1 tbsp vegetable oil, plus extra for deep-frying; 2 garlic cloves, finely chopped; 250g (9 oz) pork mince (ground pork); 250g (9 oz) finely chopped prawn meat; 1 tbsp cornflour (cornstarch), mixed with 1 tbsp water; spring roll wrappers, cut into 35 squares (11x11cm/4x4inch); 3 tbsp plain (all-purpose) flour, mixed with 2 tbsp water; sweet chilli sauce, to serve (or try my Homemade Sweet Chilli Sauce)

Prep 15m

Cook 1h

Total 1h 15m

This recipe for Pork and Prawn Money Bags from Marion's Kitchen features a delicious combination of pork mince, prawn meat, vermicelli noodles, water chestnuts, and San Choy Bow sauce. The mixture is wrapped up in spring roll wrappers and deep-fried to create crispy and flavorful money bags, perfect for dipping in sweet chili sauce.