Sauce

• 1/4 cup caster sugar

• 1/2 cup water

• 2 Tbsp fish sauce

• Juice of a lemon

• 1 Tbsp sweet chilli sauce

• 1 Tbsp finely chopped red onion

• 1 Tbsp crushed garlic

• 1 packet of each, dumpling and wonton wrappers

• 1 egg white only, lightly beaten

• 500g fresh fish – I used halibut, but snapper and kingfish will work well

• 2 tsp sesame oil

• 3 Tbsp sweet chilli sauce or 1fresh chilli, finely chopped

• 1/4 cup of each, fresh chives and coriander, chopped

• Zest of a lime

• Salt and pepper to taste

• Chives to tie up money bags

1) To make the sauce: place all the sauce ingredients into a small pot and mix to combine. Bring to the boil, reduce the heat stirring once and simmer for 3 minutes. Remove from the heat and set aside.

2) To make the dumplings: Line a tray with baking paper and brush with olive oil. Place the fish, oil, chilli sauce, herbs and lime in a bowl. Mix to combine and season with salt and pepper.

Take a dumpling wrapper and brush all over with the egg white. Place 1 tsp of fish mixture in the centre of the wrapper. Fold the wrapper to make a half circle and press the edges together to seal. Place on the tray and repeat.

3) To make the money bags: Take a wonton wrapper and brush all over with the egg white. Place 1 tsp of fish mixture in the centre of the wrapper. Take all four corners and bring to the centre and tie up with a chive. Place on the tray and repeat.

4) To boil the dumplings: Fill a medium pot with water and bring to a simmer. Place the dumplings into the hot water five at a time for 2 minutes and remove.

5) To fry the dumplings: Place a large frying pan on high heat with 1Tbsp olive oil. Place the dumplings into the hot pan and fry on both sides until golden and crispy.

6) To fry the money bags: In a medium pot place in two cups of rice bran oil and bring to high heat. Once the oil is hot place in the wontons and cook until golden.

Serve the dumplings and money bags with dipping sauce. with dipping sauce.