Name: Pork money pouches
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 350 gram pork mince; 1 green onion, finely chopped; 1 clove garlic, crushed; 1 teaspoon finely grated fresh ginger; 1 tablespoon sesame oil; 1 tablespoon oyster sauce, plus 1/4 cup extra; 2 tablespoon crushed peanuts; 1/2 small carrot, finely grated; 1 egg, white only; 40 flour wonton wrappers; vegetable oil, to deep-fry; 2 tablespoon hoisin sauce; 2 tablespoon light soy sauce; 1 teaspoon toasted sesame seeds

Ingredients

350 gram pork mince

1 green onion, finely chopped

1 clove garlic, crushed

1 teaspoon finely grated fresh ginger

1 tablespoon sesame oil

1 tablespoon oyster sauce, plus 1/4 cup extra

2 tablespoon crushed peanuts

1/2 small carrot, finely grated

1 egg, white only

40 flour wonton wrappers

vegetable oil, to deep-fry

2 tablespoon hoisin sauce

2 tablespoon light soy sauce

1 teaspoon toasted sesame seeds

Method

1.Combine mince, onion, garlic, ginger, 1 teaspoon sesame oil, 1 tablespoon oyster sauce, peanuts, carrot and egg white in a medium bowl. For each pouch, place a wonton on a flat surface. Spoon 2 teaspoons of the mince mixture on centre of wonton. Fold wrapper over to form a triangle; pinch edges to seal.

2.Place oil in a large heavy-based saucepan to reach 10cm deep. Heat over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Deep-fry pouches, in batches, for 2-3 minutes or until golden and cooked. Drain pouches on paper towels. Reheat oil between batches if necessary.

3.To make the dipping sauce; whisk remaining sesame oil, 1/4 cup oyster sauce, hoisin sauce, soy sauce and 1 tablespoon water in a small serving bowl. Sprinkle with sesame seeds. Serve wontons with dipping sauce.

Use frozen puff pastry instead of wonton wrappers. Bake in an oven preheated to 220°C (200°C fan-forced) for 10-12 minute or until golden and cooked. Try using chicken or beef mince, if preferred.
Note

Woman's Weekly Food

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