Combine the prawn, garlic, spring onion, ginger, coriander and soy sauce in a bowl.
Lay 6–8 gyoza wrappers on a surface. Keep the rest of the wrappers covered with a damp kitchen towel to prevent them from drying out. Place 1 teaspoon of prawn mixture in the centre of each wrapper. Brush the edge with water, fold up the sides around the filling to form a pouch, pinch at the top to enclose and tie up with a chive to secure. Repeat with the remaining wrappers and mixture.
Heat the oil in a deep-fryer or large, heavy-based saucepan to 180°C (350°F) and deep-fry the money bags, in batches, turning occasionally, for 3–4 minutes or until golden and cooked through. Drain on kitchen paper and keep warm. Serve with the sweet chilli sauce.
MAKES 30
200 g (7 oz) minced prawn (shrimp)
1 garlic clove, crushed
4 spring onions (scallions), thinly sliced
2 teaspoons grated ginger
1 tablespoon chopped coriander (cilantro)
1 tablespoon soy sauce
1 x 250 g (9 oz) packet gyoza wrappers
fresh chives, to tie around money bags
vegetable oil, for deep-frying
sweet chilli sauce, for dipping