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Chinese Money Bags

Serves Makes 8 individual money bags
  • Steps
  • Ingredients

Steps

  • Soak shitake mushrooms in water for at least 30 minutes.
  • Finely dice Swiss brown mushrooms.
  • Finely chop garlic.
  • Heat oil and fry garlic and mushrooms until soft and golden.
  • Finely dice drained shitake mushrooms, baby corn and bamboo shoots. Add the garlic and mushrooms to mixture.
  • Season with salt and pepper, soy sauce, squeeze of lemon and mix together - taste for seasoning.
  • Place a teaspoon of mushroom mixture in centre of rice paper roll wrapper that has been pre-softened in hot water.
  • Use blanched coriander stems to tie up wrapper around mushroom filling to form a pouch.
  • . Snip off excess wrapper and stems to create money bag.
  • Heat oil in saucepan until hot. Drop bags into hot oil and flash fry until wrapper puffs up and turns golden, making sure that bags do not stick together.
  • Drain moneybags on absorbent paper. Garnish with slithers of red chilli for colour.

Dipping sauce

  • Mix lemon, light soy and chilli to taste. This recipe has been written by an amateur chef and has not been tested by the MasterChef food department.

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