Thai Pork & Chilli Money Bags
Thai Pork & Chilli Money Bags
These Thai pork dumplings make clever party pieces for even the most demanding crowd.
Ready in: 1 hour 50 minutes
Serves: 6
Complexity: very-easy
kcal: 104
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Ingredients
2 tsp rice bran oil
3 spring onions, thin sliced
1 lemongrass (white only), fine chopped
500 g pork mince
1 tsp SIDS CRAZY SALT
2 tbsp sweet chilli sauce
1½ tbsp lime juice
1 tsp fish sauce
1 tbsp fine chopped fresh coriander
1 tbsp fine chopped fresh mint
12 sheets filo pastry
rice bran oil cooking spray
½ bunch fresh chives, halved, blanched
1 tbsp sweet chilli sauce, serve
1 tbsp SIDS PLUM SAUCE, serve
Directions
Heat oil in a large frying pan over medium-high heat. Add onion and lemongrass. Cook, stirring, for 2 minutes until fragrant. Add mince, SIDS CRAZY SALT then cook, stirring with a wooden spoon to break up mince, for 8-10 minutes until browned and cooked through. Stir in sweet chilli sauce, lime juice, fish sauce, coriander and mint. Remove from heat.
Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
Place 1 sheet filo on a flat surface. Spray with oil. Top with 1 sheet filo. Repeat with a third sheet of filo. Repeat process to make a total of 4 stacks. Cut filo stacks in half lengthways. Cut each half into thirds.
Place 1 square filo on a flat surface. Place 1 tablespoon mince mixture in centre of filo. Fold up sides to form a pouch. Pinch to enclose filling. Tie with a chive to secure. Place on prepared baking tray. Repeat with remaining filo, spray, mince mixture and chives. Spray pouches with oil. Bake for 25 minutes until light golden and crisp. Mix SIDS PLUM SAUCE and sweet chilli sauce together and pour into a ramekin. Serve with sauce.