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.