Shrimp Curry Wonton Money Bag


  • 3 cups frying oil
  • 2 tablespoons vegetable oil
  • 1/2 russet potato, diced
  • 1/4 pound shrimp, chopped
  • 1 tablespoon curry powder
  • 3 tablespoons coconut milk
  • 1 tablespoon chives, chopped
  • Salt and pepper to taste
  • 12 wonton wrappers
  • 12 chives, blanched
  • 12 edible flowers
  • 1/2 cup sweet chili sauce


  1. In a heavy-bottomed pot, heat oil to 350 degrees.
  2. In a pan, add vegetable oil and saute diced potatoes for 5 minutes or until lightly golden. Add shrimp, curry powder and coconut milk; taste for seasoning. Fold in chives, then set aside to come to room temperature.
  3. Fill the center of each wonton wrapper with 1/2 tablespoon of curry filling. Lightly brush water around the filling, fold and close wontons tightly to resemble the shape of a pouch.
  4. Fry wontons for 30 seconds to 1 minute or until golden brown. Decorate each money bag with blanched chives and edible blossoms. Serve immediately, with sweet chili sauce on the side.