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Golden pork and prawn money bags — cropped photograph of the dish

Thailand

Golden pork and prawn money bags

Golden pork and prawn money bags

Golden pork and prawn money bags

Crisp rice-paper money bags filled with pork, prawns and water chestnuts, tied with spring onion and served with sweet chilli sauce.

Crisp rice-paper money bags filled with pork, prawns and water chestnuts, tied with spring onion and served with sweet chilli sauce.

Crisp rice-paper money bags filled with pork, prawns and water chestnuts, tied with spring onion and served with sweet chilli sauce.

Prep time
10 min + chilling
Cook time
20–25 min
Difficulty
Intermediate

Ingredients

Quantities adjust automatically.

6 servings
  • 3 pieceslong spring onions or one long leek
  • 150 gprawns, peeled, deveined and chopped
  • 100 gminced pork
  • 2 tbspsaam-gler Thai garlic, coriander and pepper paste
  • 1 tbspsoy sauce
  • 1 tspcaster sugar
  • 7 pieceswater chestnuts, finely diced
  • 30 piecesrice-paper spring-roll wrappers
  • 1 as neededvegetable oil, for deep-frying
  • 1 bowlsweet chilli sauce, to serve

Method

  1. Prepare one small bowl of boiling water and another of iced water.
  2. Cut the spring onions lengthwise into 30 thin ribbons. Blanch them for 30 seconds, drain and immediately chill in the iced water. Dry and set aside.
  3. In a bowl, combine the prawns, minced pork, saam-gler, soy sauce, sugar and water chestnuts. Cover and chill for at least 10 minutes.
  4. Place one rice-paper wrapper on the work surface and spoon one teaspoon of filling into the centre.
  5. Gather the edges to form a small pouch and carefully tie it with a spring-onion ribbon. Repeat with the remaining ingredients.
  6. Heat the oil to 180°C in a wok or deep fryer. Fry the money bags in small batches for 3 to 5 minutes, until golden and crisp.
  7. Drain on kitchen paper and serve immediately with sweet chilli sauce.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.