This step is optional. If you want to tie the money bags with strings, soak the pandan leaves in hot water until soften. Wipe dry and cut into about 3mm width strings
Prepare the dipping sauce (optional):
Place all ingredients for dipping sauce in a small bowl and stir until sugar dissolves. Set aside
Prepare the filling:
Place the pork and shrimp in a large mixing bowl. Add the aromatics and seasonings. Use chopsticks to stir the meat in one direction until pasty and everything is combined. Cover with plastic wrap and let it marinade for at least 1 hour or overnight if you have the time
Wrapping:
Place about 1-2 tsp of the filling in the middle. Wet the edges with water. Gather the edges towards the middle and gently twist and press to seal
Use one pandan string to tie the money bag and then trim off the excess leaf. Continue with the rest
Frying:
Preheat about 1-inch oil until it's really hot and then lower to medium. Gently place the money bags into the oil to let them be in upright position. This is to ensure the bottom (the filling part) is cooked through first without burning the pandan leaves. Fry until golden brown, about 2 minutes and then turn over to fry the top part briefly, about 1 minute or less. Remove to absorbent paper towel and repeat with the rest
Steaming:
If you choose not to fry, place the money bags in steamer lined with parchment paper and then steam over high heat for 10 minutes or longer if you make bigger ones