Prawn and ginger money bags

INGREDIENTS

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

Combine the prawn, garlic, spring onion, ginger, coriander and soy sauce in a bowl.

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.

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.

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