Tag Archives: prawn

Chicken and Prawn Money Bag

Delicious and Crunchy Money Bag

As Chinese New Year is around the corner, I started to think of dishes I could prepare. This year I am planning to make money bag, as opposed to the typical dumpling. Both represent wealth, but the money bag is more aesthetically pleasing. So I came up with this dish using Dancing Chef’s Hainanese paste. It came out really good. The spices in the paste is flavourful yet not overpowering, just perfect for my dish. This recipe is definitely a keeper. My family simply loves it! My eldest son even complimented that my money bag tastes so much better than the one he had at his prom night held at a hotel. My youngest son who doesn’t like any food with prawn just can’t get enough of it. Well my husband? Yes, he quietly ate his food piece after piece hahaha :). My heart feels so full!


  • 600g minced chicken thigh (with skin) – See note
  • 250g minced Prawn (washed, de-shelled, deveined)
  • 6 pieces minced dried shiitake (washed and pre-soaked with hot water, stem removed, set aside 2 tbs of the hot water liquid from soaking the mushroom)
  • 55g finely grated carrots
  • two packs of wonton skin
  • 1 pack of koo chai ( blanched in hot water to soften and pat dry with kitchen towel)


  • 1 tsp sesame oil
  • 1 1/2 tbs Hainanese chicken paste
  • 1 1/2 tsp sugar
  • 1 1/2 tsp cooking wine
  • 1 tsp salt
  • 1 tsp chicken powder
  • 2 tbs potato starch


  • Dancing Chef Suki Sauce

Note 1 : The reason I added the skin on is to add extra fat and collagen. As chicken thigh is not fatty unlike pork, you need to add this to keep the dumpling juicy. However with skin on, it makes the mincing a bit harder. Do note I had intentionally left some larger bits while mincing the chicken, for better mouth feel. This is just my preference however.

Note 2: Cover the wonton skin and the money bag with damp cloth/kitchen towel as you work along, this is to prevent the skin from drying as you work on each bag.

Method for wrapping

  • Mix all the ingredients together including the mushroom liquid, followed by the seasoning. Mix until well combined and mixture becomes sticky.
  • Place one tsp of the mixture at the centre of the skin, gather the edges of the skin together and seal it with your finger( see photo below) . Then tie it with a strip of the koo chai. Note that you should not put too much filling as it will be difficult to seal and tie it.
  • Do the same for the rest of the meat mixture.

Method for cooking

  • Heat up oil in a wok over medium high heat
  • Test the oil if it is hot enough by placing the tip of the wooden chopstick into the oil. Bubbles around the chopstick indicates that the oil is ready for frying
  • Place the money bag gently into the oil in an upright position. This is to ensure that the meat are cooked first before the tip of the bag. When the bag starts to turn to golden brown, turn down the heat to medium low and continue frying until it becomes golden brown (about a minute). Turn the tip down so that it would now be submerged in oil and continue to fry until the whole bag is evenly fried. Note that you should not over-crowd your wok so that temperature of the oil would not drop tremendously, this is to prevent your food from being greasy.
  • Remove the fried money bag from the oil and place it on paper towels
  • Repeat the process until all the money bags are cooked
  • Transfer it to a serving dish together with Dancing chef’s Suki sauce , alternatively if you don’t have access to the Suki dip at your location, you may use any other dip such as mayonnaise, or sweet and chili sauce.

Prawn with Salted Egg Yolk

Any dishes that has salted egg yolk can never go wrong. For me prawn with salted egg yolk is a perfect dish for me. How about you? This is just so finger licking good, that even my eldest son who doesn’t like prawn was be ready to get his hands dirty just to gobble the prawn one after another.


  • 500g prawn (cleaned, trimmed, slit from the back and deveined and pat dry. I prefer the whole shell intact)
  • 2 minced garlic clove
  • 3 red bird eye chili, chopped (for less spicier, use long red chili)
  • Some curry leaves
  • 5 salted egg yolk ( steamed a mashed )
  • 1 egg white (big egg, lightly beaten)
  • 3/4 cup potato starch
  • 50g butter
  • 1 tbs sugar
  • 1/4 cup chicken broth
  • salt to taste (if chicken broth is unsalted)

Note that I did not season the prawn. Fresh prawn should be sweet, so for me I feel that it doesn’t need seasoning anymore, this is just my preference. The salted egg yolk sauce is good enough to bring out the full flavour of the prawn.


  • Dip the prawn with egg white, then coat it with the potato starch, shake off excess starch. Set aside. Do the same for the rest of the prawn.
  • In a heated wok, drizzle enough oil to fry the Prawn. Do not overcrowd the wok. Fry it in several batches. Ensure that the oil is very hot before frying. Use a wooden chopstick to test, when the oil surrounding the chopstick bubbles, it means it is ready. Put the fried prawn on a kitchen towel to drain excess oil. Set aside. Do not overcook your prawn, frying it between 20-25 seconds is enough.
  • In a heated pan or skillet, melt the butter
  • Add in the mashed salted egg yolk, stirring constantly to combine the yolk well with the butter in a medium low heat fire. The mixture will become frothy
  • Add in the garlic, chili and curry leaves. Stir well to combine.
  • Add in the broth and sugar. Stir well until the mixture becomes creamy.
  • Turn off the heat, toss in the fried prawn. Ensuring all the nooks and crannies of the prawn are well coasted with the sauce.
  • Serve hot.