Walnut Money Bags with Walnut & Black Garlic Ketchup

Make the walnut "meat"

Pulse 200g walnuts in a food processor to a fine, even crumb. Peel and finely dice 1 onion, 3 cloves of garlic, 30g ginger and 100g shiitake mushrooms. Heat 3 tbsp oil in a large frying pan and sauté the onion with a pinch of salt until soft (about 3 minutes), then add the garlic, ginger and shiitake and cook until the moisture has released and evaporated. Add the walnut crumb, 3 tbsp soy, 1 tbsp sesame oil and 1 tsp five spice. Cook, stirring, for 1-2 minutes until fragrant and holding together when pressed. Taste and adjust the seasoning and leave to cool completely.

Blend the black garlic ketchup

Combine 180g pickled walnuts, 120ml water, 20 cloves black garlic, 1 tbsp tomato paste, 1 tbsp honey, 1 red chilli and ½ tsp salt in a blender. Blend on high for 3-5 minutes until very smooth. Cool over an ice bath, taste and adjust the seasoning.

Fold and tie the money bags

Blanch 20g chives in boiling water for a few seconds until pliable, then refresh in cold water. Place 1 tbsp of the walnut meat in the centre of each spring roll wrapper. Moisten the edges of the wrapper with a little water. Gather the edges up and around the filling to form a pouch, twist to seal, then tie with a blanched chive to secure it like a drawstring money bag. Repeat with the remaining filling and wrappers. 

Fry and serve

Heat the oil to 190°C and deep fry the money bags in batches for 2-3 minutes until golden and crisp. Drain on kitchen paper and serve immediately with the black garlic ketchup for dipping.

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