Thai Beef Satay Money Bags
Makes 36
Ingredients
Money bags
36 spring roll wrappers - each 12.5 cm square
vegetable oil for deep-frying
Beef satay filling
2 teaspoons vegetable oil
3 spring onions, chopped
1 teaspoon finely grated fresh ginger
375g lean beef mince
1/3 cup/90ml coconut milk
1/3 cup/90ml beef stock
3 tablespoons peanut butter
1 tablespoon soy sauce
freshly ground black pepper
Method
1 To make filling, heat oil in a frying pan over a
medium heat. Add spring onions and ginger. Stir-fry for 1
minute. Add beef. Stir-fry for 4 minutes and/or until brown.
2 Stir in coconut milk, stock, peanut butter, soy
sauce and black pepper to taste. Bring up to heat and simmer
for four minutes or until liquid reduces. Transfer mixture
to a bowl. Allow to cool.
3 Place 2 teaspoons of filling in the centre of each
wrapper. Draw wrapper around mixture and twist to seal.
4 Heat oil in a wok over a medium heat until a cube
of bread dropped in browns in 50 seconds.
5 Cook money bags, in batches, for 2-3 minutes or
until golden. Drain on absorbent kitchen paper.
Tip: Coconut milk can be picked up from the shops
in a number of forms; canned, as a long-life product in cartons,
or as a powder to which you add water. The canned stuff has
a short life and should be used within a day of opening or
there abouts. It is available from oriental food stores and
most good supermarkets.
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