How to make Chinese Money Bags Method #1 Soak Shiitake mushrooms in water for at least 30 minutes. #2 Finely dice Swiss brown mushrooms. #3 Finely chop garlic. #4 Heat oil and fry garlic and mushrooms until soft and golden. #5 Finely dice drained Shiitake mushrooms, baby corn and bamboo shoots. Add the garlic and mushrooms to mixture. #6 Season with salt and pepper, soy sauce, squeeze of lemon and mix together - taste for seasoning. #7 Place a teaspoon of mushroom mixture in center of rice paper roll wrapper that has been pre-softened in hot water. #8 Use blanched coriander stems to tie up wrapper around mushroom filling to form a pouch. #9 Snip off excess wrapper and stems to create money bag. #10 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. #11 Drain moneybags on absorbent paper. Garnish with slithers of red chili for colour. Dipping Sauce #1 Mix lemon, light soy and chili to taste. (Tip : Try to Cook Outside because the oil smell goes all over the house) You are allowed to print this!  |
Ingredients 2 Shiitake Mushrooms 12 Swiss brown Mushrooms 2-3 Garlic Cloves 4 Baby Corn slices 8 Bamboo Shoot Slices Rice Paper Roll Wrappers Stems of coriander (Blanched) 1 tbsp Cooking Oil (Extra oil for deep Frying) 1 Red Chili (For the sauce) Light Soy sauce (For the sauce) Lemon Juice (For the sauce)
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