preparation
preparation 10 mins
cook time
cook time 30 mins
servings
servings -
course
course -
cuisine
cuisine -
difficulty
difficulty -

Instructions

Method

  1. Mince Squids, Prawns, Garlic, Spring Onions, Chinese Mushrooms and Water Chestnuts using Fusion Master Mincer, 0.8cm Holes Coarse Mincer discs.

  2. Add all Ingredients B in and marinade the minced mixture.

  3. Tear each Pandan leaf into 3 thin strips.

  4. Drop a heaped tablespoon of minced mixture onto a Spring Roll Skin, gently wrap it up, tie and secure with Pandan strip.

  5. Heat up enough oil using Inspire Saucepot 2.0L, about 600ml to 700ml for deep-frying, keep it at medium heat.

  6. 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.

  7. To make the sauce, mix all ingredients C together. Give a taste test, adjust accordingly, and the sauce is done. Serve with Money Bags.

  8. 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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