How to Make Chinese Hot-and-Spicy Money Bags Asian Cooking Recipe Cuisine

China Hot-and-Spicy Money Bags

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

6 Chinese dried mushrooms

4 0z jumbo shrimps, peeled and deveined, finely chopped

12 1/2 oz ground pork

1 or 2 small red chilies, seeded and finely chopped

1/2 oz chopped fresh cilantro

6 scallions, finely chopped

2 cloves garlic, finely chopped

3 tsp peeled and grated fresh ginger

2 tsp sesame oil

3 tsp soy sauce

2 tsp rice wine

20 square wonton wrappers

4 cups vegetable oil, for deep-frying

soy sauce, for dipping


Directions:

Place mushrooms in a small bowl, add boiling water to cover and let stand until softened, 10-15 minutes. Drain and squeeze excess liquid from mushrooms. Finely chop, discarding thick stems.

Combine mushrooms, shrimp, pork, chili, cilantro, scallions, garlic, ginger, sesame oil, soy sauce and rice wine. Using wet hands, mix until well combined.

Place wonton wrappers on a work surface and keep covered with a damp kitchen towel to prevent drying. Working with one wonton wrapper at a time, lay it on the work surface and place 1 tsp filling in the middle. Brush edges with water. Gather edges and twist to seal. Repeat with all the wrappers and filling.


In a large wok, heat oil until it reaches 375F on a deep-frying thermometer or until a small bread cube dropped in oil sizzles and turns golden. Working in batches, add wontons and fry until golden, 1-2 minutes. Using a slotted spoon, remove from hot oil and drain on paper towels. Serve hot with soy sauce for dipping. 

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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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