125 g filo pastry or won ton wrappers
20 g pack chives, blanched and drained
125 g lean pork, minced finely
125 g shelled raw prawns, chopped
50 g water chestnuts, chopped
2 tbsp chopped spring onions
2 garlic cloves, chopped finely
5 cm piece of fresh ginger, peeled and chopped finely
2 tbsp chopped fresh coriander leaves, optional
1 tbsp fish sauce or light soy sauce
20 g pack chives, blanched and drained
125 g lean pork, minced finely
125 g shelled raw prawns, chopped
50 g water chestnuts, chopped
2 tbsp chopped spring onions
2 garlic cloves, chopped finely
5 cm piece of fresh ginger, peeled and chopped finely
2 tbsp chopped fresh coriander leaves, optional
1 tbsp fish sauce or light soy sauce
method
1. Preheat the deep fat fryer to 190°C.
2. Cut the filo pastry into 7 cm squares (if using), stack them on a plate, cover with cling film and chill while you prepare the filling.
3. Put all the remaining ingredients for the filling in a bowl and mix well with a wooden spoon or with your hand, kneading them slightly.
4. Divide into 20 to 24 portions, and put each portion in the middle of a won ton skin or filo pastry square, gather the four corners of the wrapper and tie the bag with the chive just above the filling.
5. Deep fry the Golden Bags, 5 or 6 at a time, for 2 to 3 minutes.
6. Serve hot or warm with Sweet Chilli Sauce, as a dip.
2. Cut the filo pastry into 7 cm squares (if using), stack them on a plate, cover with cling film and chill while you prepare the filling.
3. Put all the remaining ingredients for the filling in a bowl and mix well with a wooden spoon or with your hand, kneading them slightly.
4. Divide into 20 to 24 portions, and put each portion in the middle of a won ton skin or filo pastry square, gather the four corners of the wrapper and tie the bag with the chive just above the filling.
5. Deep fry the Golden Bags, 5 or 6 at a time, for 2 to 3 minutes.
6. Serve hot or warm with Sweet Chilli Sauce, as a dip.
serving amount
serves: 20-24
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