Crispy fried goats’ curd and cranberry money bags
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Makes 12
These wonton money bags are a traditional Chinese recipe that is often served at Lunar New Year to symbolise good fortune.
Ingredients
- 100g/3½oz goats’ curd
- 2 tbsp cranberry sauce, smooth
- pinch of salt, plus extra for seasoning
- tiny crack of black pepper
- 12 square, thin wonton wrappers
- 12 fresh chive strands or thin strips, blanched (optional)
- neutral oil, such as vegetable or rapeseed, for deep frying
Method
Mix the goats’ curd, cranberry sauce, salt and pepper gently in a bowl so the mixture is swirled but not completely combined. This improves the look and texture.
Chill the mixture in the fridge for 10–15 minutes to firm up.
Lay out one wonton wrapper on a clean work surface. Place 1 teaspoon of the goats’ curd mixture in the centre.
Brush the wonton edges lightly with water. Bring the corners up to the middle and pinch gently to create a money-bag shape.
Tie the top of the money bag with a chive strand, if using, or twist the pastry to seal and pinch tightly. Repeat with the other wontons to create 12 money bags.
Heat the oil in a large deep saucepan to 170–175C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry 3–4 wontons at a time for 1½–2 minutes, until golden and crisp. Carefully transfer to drain on kitchen paper and lightly season with salt while hot.
These are best served warm, but they stay crisp for 15–20 minutes.
