Prawn and ginger money bags

Prawn and ginger money bags

From
Bitesize Savoury
Makes
30
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
200g minced prawn
1 garlic clove, crushed
4 spring onions, thinly sliced
2 teaspoons grated ginger
1 tablespoon chopped coriander
1 tablespoon soy sauce
1 250 g packet gyoza wrappers
fresh chives, to tie around money bags
vegetable oil, for deep-frying
sweet chilli sauce, for dipping

Method

  1. Combine the prawn, garlic, spring onion, ginger, coriander and soy sauce in a bowl.
  2. Lay 6–8 gyoza wrappers on a surface. Keep the rest of the wrappers covered with a damp kitchen towel to prevent them from drying out. Place 1 teaspoon of prawn mixture in the centre of each wrapper. Brush the edge with water, fold up the sides around the filling to form a pouch, pinch at the top to enclose and tie up with a chive to secure. Repeat with the remaining wrappers and mixture.
  3. Heat the oil in a deep-fryer or large, heavy-based saucepan to 180°C and deep-fry the money bags, in batches, turning occasionally, for 3–4 minutes or until golden and cooked through. Drain on kitchen paper and keep warm. Serve with the sweet chilli sauce.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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