Makes 24 Moneybags
Coming up with finger food for a non-vegan occasion can be a tough one. Teamed with a tangy dipping sauce, these tasty morsels are packed full of deliciousness and will ensure that your addition to the table is gobbled up in no time. You might want to eat a few beforehand though because after these babies are devoured, the vegan snack options will be gone!
- 9 sheets of filo pastry, thawed
- One red onion, very finely chopped
- One carrot, very finely chopped
- 12 mock prawns, finely chopped
- 1/2 block of firm tofu, finely chopped
- 1 tablespoon of galangal
- 1 tablespoon of jarred lemongrass
- 1 handful of fresh mint, finely chopped
- 1/3 cup vegan fish sauce (or soy sauce)
- 1/4 cup Nuttelex, melted
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons kecap manis
- 2 tablespoons vegan fish sauce
- 1 tablespoon sesame oil
- 1 teaspoon lemon juice
- 1 tablespoon brown sugar
- 1 teaspoon galangal
- 1 teaspoon jarred lemon grass
- Preheat oven to 200°C
- Throw the onion, carrot, prawns and tofu in a wok with some sesame oil.
- When the onion has started to turn translucent, add the galangal, lemongrass, mint and fish sauce and combine well.
- Now you’ll need to separate the filo pastry into three piles of three sheets.
- Cut these in half into large squares, then cut these into quarters so that you have 24 squares of triple layered filo pastry.
- Brush each square with some melted Nuttelex.
- Add a heaped tablespoon of prawn mixure to the middle of each square.
- Bring the four corners of the pastry into the middle and twist at the top. Brush the top of each moneybag with melted Nuttelex.
- Place moneybags on a lined baking tray and bake in the oven until the pastry is golden (about 15-20 minutes).
- While the moneybags are baking, combine the dipping sauce ingredients and mix well. You may want to alter the quantities to suit your personal taste.
- Serve together on a platter and let the guests enjoy!