Crispy Chinese Money Bag Fritters: One of my childhood favourites, the distinctive money bag shape of these juicy golden meat dumpling fritters is deeply nostalgic of an era long past when Chinese people used to keep their money in little pouches like these!
Cut the chives into thin strips for tying the money bags.
To soften the chives for tying, blanch them in boiling water for a few seconds, then remove the chives and plunge them into a bowl of ice water. Lay on a piece of kitchen towel and pat dry.
Cut the Japanese cucumber into 1-inch slices.
Gather the edges of the wonton skin together and seal it with your fingers, while gently squeezing out any trapped air bubbles.
Use a strip of chives to tie up the money bag (more for presentation purposes!)
Heat up the oil in the wok over medium high heat.
Once the oil is hot, add in the money bags in small batches (3-4 at a time), ensuring that they are standing upright with the filled portion submerged in oil.
After 1 minute, or once the wonton skins starts to brown, turn down the fire to medium low. Then continue to fry for another 1 minute.
For the last 1/2 minute, turn the money bag so that the top of the money bag is in the oil so it can also brown evenly.
Remove the fried money bags from the heat and place on a plate lined with kitchen towel to soak up the excess oil.
Repeat the process until all the money bags are cooked.
Insert a skewer through each money bag using a slice of cucumber at the bottom to allow it to stand upright. Arrange on dish and serve with chilli sauce and mayonnaise.
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