Instructions
Method
Mince Squids, Prawns, Garlic, Spring Onions, Chinese Mushrooms and Water Chestnuts using Fusion Master Mincer, 0.8cm Holes Coarse Mincer discs.
Add all Ingredients B in and marinade the minced mixture.
Tear each Pandan leaf into 3 thin strips.
Drop a heaped tablespoon of minced mixture onto a Spring Roll Skin, gently wrap it up, tie and secure with Pandan strip.
Heat up enough oil using Inspire Saucepot 2.0L, about 600ml to 700ml for deep-frying, keep it at medium heat.
Deep-fry the Money Bag, slowly, to allow the filling to cook well, preferably one or two Money Bags at a time. Do not overcrowd.
To make the sauce, mix all ingredients C together. Give a taste test, adjust accordingly, and the sauce is done. Serve with Money Bags.
Tips : Golden Money Bags can be prepared 2 to 3 hours ahead. Reheat the Money Bags in the oven at 140 Degree for 10mins and serve. Do watch out during reheating process. Do not burnt it.
Ingredients
- Ingredients (A) :
- 100 g Squids, skinned
- 200 g Fresh Prawns, peeled
- 1 Chinese Mushrooms, soaked
- 2-3 Pandan Leaves to tie
- 3 Cloves Garlic
- 1 Spring Onions
- 2 Water Chestnuts
- 5-6 Large Sized Spring Roll Skin
- Ingredients (B) :
- 1 tbsp Light Soy Sauce
- 1/2 tbsp Oyster Sauce
- 1 tsp Shao Xing Wine
- 1 tbsp Corn Flour
- 1/2 tsp Pepper
- 1/4 tsp Sugar
- 1/2 tbsp Sesame Oil
- Ingredients (C) :
- 1/2 tbsp Tomato Ketchup
- 1/2 tbsp Chilli Sauce
- Pinch of Salt
- 1/4 tbsp Lime Juice, or more
- 1/2 tbsp Honey
- Sprinkles of Toasted Sesame Seeds
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