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.