Thai Money Bags Recipe

Ingredients

60 ml/2 fl oz/1/4 cup
4
200 g/7 oz
2 tbsp
1 tsp
1/2 tsp
1/2 tsp
6

6
200 g/7 oz
55 g/2 oz/1 1/4 cups
2
1 tsp
20 pieces
11

cooking oil & cooking oil for deep-frying
cloves garlic, peeled and finely chopped
boneless chicken, finely diced
oyster sauce
light soy sauce
sesame oil
ground white pepper
Chinese mushrooms, soaked in hot water and finely sliced
water chestnuts, peeled and finely diced
small prawns, shelled and deveined
glass noodles, soak in hot water and drained
spring onions, finely chopped
corn flour (cornstarch), mixed with 1 tbsp water
10 cm x10cm/4 in x 4 in popia skin
dried spring onions (scallions)

Method:

1. To make the filling, heat 60 ml/2 fl oz/1/4 cup cooking oil and add the garlic, chicken, oyster sauce, soy sauce, pepper and sesame oil. sauté until the chicken is cooked. Add the mushrooms, water chestnuts and prawns and cook for 1 minute.

2. Add the glass noodles and spring onions. Mix well. Stir in the corn flour mixture and cook until the sauce is thick. Cool.

3. Take 2 pieces of popia skin together and put 4 tsp of filling on top. Bring the ends of the popia skin to the centre and secure with a dried spring onion to resemble a small pouch. Neaten the pouch top with scissors. repeat until all the ingredients are used up.

4. Deep-fry the pouches until golden brown. Drain.

5. Serve hot with Thai chili sauce.