Ingredients

Hakka Vegetable Money Bags 1kg - need 4 pcs x 12.5g
Hakka Regular Prawn Toast 1kg - need 4 pcs x 23g
Hakka Mini Curry Puffs - Mild 2.5kg - need 4 pcs x 25g

Vietnamese Dipping Sauce

⅓ cup rice wine vinegar or cider vinegar
½ cup sugar
3 tbsp fish sauce
1 tsp minced garlic
½ - 1 tsp of chilli flakes (alter to taste) 

Method

1. Dipping sauce - Heat the vinegar and bring it to boil in a small non-reactive saucepan. Add sugar and fish sauce and stir until the sugar is fully dissolved. Reduce the heat and let it simmer for 3-4 minutes then remove from heat. Stir in the minced garlic and chilli flakes. Pour the sauce into a serving bowl then set aside to cool. 
Note: You may choose to pre-prepare larger batches of sauce depending on frequency of usage.
2. Fingerfood - Preheat oil to 170ºC - 180ºC. Deep fry the Hakka Vegetable Money Bags, Hakka Regular Prawn Toast and Hakka Mini Curry Puffs for 3-5 minutes until cooked and golden brown. Drain oil and serve with the Vietnamese dipping sauce.