Product Description
Pork & Shrimp Moneybag
Sales Channel
Not for sale as a wholesale bulk item to select customers on Vivre Gourmet
Used In Following Main Recipes
- Pork & Shrimp Moneybag
Batch Production Sizes
- 60 pcs
Recipe Costing
Recipe costing can be found on google sheet on Shared Drive.
Ingredients
- Pork mince 300g
- Spring onion 15g
- Prawn meat 150g
- Water chestnut 100g
- Prawn chop 150g
- Whit pepper 2g
- Light soy sauce 15 g
- Salt 5g
- Spring roll skin 60pcs
- Cooking oil
- Vinegar 500 g
- White sugar 43g
- Fish sauce 64g
- Red Chili 5 g
Preparation – Vivre
- For the dipping sauce, combine vinegar, sugar and fish sauce in a saucepan over medium-high heat. Cook until sugar dissolves. Allow to cool and stir through chilies.
- Prepare spring onion by pouring boiling water oven them and soaking for 5 minute. Drain and aside.
- In a large bowl, combine the pork mince, prawns, water chestnuts, white pepper, soy sauce and sea salt. Mix vigorously until a smooth paste forms.
- Spoon a heaped teaspoon of mixture into the center of a spring roll wrapper. Pull edges together to form a purse. Use a spring onion stem to tie and secure the purse. Trim excess spring onion ends.
- Heat enough oil in a saucepan over medium-high heat to deep fry (about a depth of 10cm). When the oil is hot enough (it’s hot enough when a wooden spoon dipped into the oil causes little bubbles to form), cook money bags for 3-4 minutes or until golden and just cooked through. Drain on kitchen paper.
- Serve white warm with dipping sauce.
Storage Details
- GN Pan
Shelf Life
- Chilled – 1 day
Tips