Money Bags And Curry Puffs - cooking recipe

Ingredients

None None FOR THE MONEY BAGS
1 tbsp peanut oil
6 None green onions, thinly sliced
1 tbsp grated ginger
1 clove garlic, crushed
14 oz medium shrimp, peeled, deveined and finely chopped
1 tbsp grated palm sugar or brown sugar
1 tbsp chopped peanuts
1 tbsp chopped cilantro
1 pkg (8 oz) gow gee or wonton wrappers
None None Vegetable oil, for deep frying
None None FOR THE CURRY PUFFS
1 tbsp vegetable oil
1 clove garlic, crushed
1 tsp finely chopped fresh ginger
1 None onion, finely chopped
1 tbsp curry powder
1/2 tsp ground coriander
5 oz ground beef
1/2 cup mashed potato
1 1/2 tbsp chopped cilantro
2 tsp fish sauce
3 sheets frozen puff pastry, thawed
None None FOR THE DIPPING SAUCE
1 cup white vinegar
1/2 cup granulated sugar
4 None red chili peppers, thinly sliced
4 cloves garlic, sliced
1 tsp salt
1 tsp lemon juice

Preparation

For the money bags, heat oil in large skillet on high heat. Saute green onions, ginger and garlic for 1 min, until aromatic. Add shrimp; saute for 1-2 mins, until they change color. Transfer to a bowl. Stir in sugar, peanuts and cilantro.
Place heaped teaspoons in center of wrapper. Scrunch into a \"money bag\" shape.
For the curry puffs, heat oil in a large skillet on high heat. Saute garlic and ginger for 1 min. Add onion, curry powder and coriander; cook for 2-3 mins, until onion is tender. Add ground beef; cook for 5-7 mins, until browned, breaking up with a spoon as it cooks. Stir in mashed potato, cilantro and fish sauce. Cool completely.
Using a 3-inch cutter, cut 9 circles from each sheet of pastry. Place a heaped teaspoon of beef mixture in the middle of each. Brush edge with a little water. Fold pastry over to form a semi-circle; pinch edges together to seal.
For the dipping sauce, combine all ingredients in a small saucepan. Stir on low heat for 1-2 mins, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer for 10-15 mins, until thickened. Cool.
Fill a deep skillet 1/3 full of oil. Heat on medium heat until a cube of bread sizzles immediately. Deep-fry curry puffs and money bags, a few at a time, for 2-3 mins, until crisp and golden. Drain on paper towels. Serve immediately with dipping sauce.