Money Bags And Curry Puffs

• None None FOR THE MONEY BAGS
• 1 tbsp peanut oil
• 6 None green onions, thinly sliced
• 1 tbsp grated ginger
• 1 clove garlic, crushed
• 14 oz medium shrimp, peeled, deveined and finely chopped
• 1 tbsp grated palm sugar or brown sugar
• 1 tbsp chopped peanuts
• 1 tbsp chopped cilantro
• 1 pkg (8 oz) gow gee or wonton wrappers
• None None Vegetable oil, for deep frying
• None None FOR THE CURRY PUFFS
• 1 tbsp vegetable oil
• 1 clove garlic, crushed
• 1 tsp finely chopped fresh ginger
• 1 None onion, finely chopped
• 1 tbsp curry powder
• 1/2 tsp ground coriander
• 5 oz ground beef
• 1/2 cup mashed potato
• 1 1/2 tbsp chopped cilantro
• 2 tsp fish sauce
• 3 sheets frozen puff pastry, thawed
• None None FOR THE DIPPING SAUCE
• 1 cup white vinegar
• 1/2 cup granulated sugar
• 4 None red chili peppers, thinly sliced
• 4 cloves garlic, sliced
• 1 tsp salt
• 1 tsp lemon juice

1. For the money bags, heat oil in large skillet on high heat. Saute green onions, ginger and garlic for 1 min, until aromatic. Add shrimp; saute for 1-2 mins, until they change color. Transfer to a bowl. Stir in sugar, peanuts and cilantro.
2. Place heaped teaspoons in center of wrapper. Scrunch into a "money bag" shape.
3. For the curry puffs, heat oil in a large skillet on high heat. Saute garlic and ginger for 1 min. Add onion, curry powder and coriander; cook for 2-3 mins, until onion is tender. Add ground beef; cook for 5-7 mins, until browned, breaking up with a spoon as it cooks. Stir in mashed potato, cilantro and fish sauce. Cool completely.
4. Using a 3-inch cutter, cut 9 circles from each sheet of pastry. Place a heaped teaspoon of beef mixture in the middle of each. Brush edge with a little water. Fold pastry over to form a semi-circle; pinch edges together to seal.
5. For the dipping sauce, combine all ingredients in a small saucepan. Stir on low heat for 1-2 mins, until sugar dissolves. Bring to a boil. Reduce heat to low; simmer for 10-15 mins, until thickened. Cool.
6. Fill a deep skillet 1/3 full of oil. Heat on medium heat until a cube of bread sizzles immediately. Deep-fry curry puffs and money bags, a few at a time, for 2-3 mins, until crisp and golden. Drain on paper towels. Serve immediately with dipping sauce.

money bags, peanut oil, green onions, ginger, clove garlic, shrimp, sugar, peanuts, cilantro, gow gee, vegetable oil, curry, vegetable oil, clove garlic, fresh ginger, onion, curry powder, ground coriander, ground beef, potato, cilantro, fish sauce, pastry, dipping sauce, white vinegar, granulated sugar, red chili peppers, garlic, salt, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/36677 (may not work)