Heat the oil in a wok over medium heat and swirl to coat. Stir-Fry the shallots, garlic, and chilli and ginger until softened but not browned. Add pork mince, stock, Gravox Pork Gravy powder and ground coriander and cook for 10 minutes or until stock has reduced and mixture thickened. Stir in the coriander leaves and fish sauce. Allow to cool.
Spread the wonton wrappers out on a board and put a heaped teaspoon of the mixture in the middle of each. Use a finger to lightly wet with water the outer circle around the meat mixture, but not to the outer edges. Gather the wrapper points up to form a pouch and press together firmly.
Wrap a chive strand around the top of each won ton to form a small bag. Tie the chives into a knot to hold secure and trim. Fill a wok one third full of vegetable oil and heat to 190°C (375°F), or until a cube of bread dropped in the oil browns in 10 seconds. Deep-Fry the money bags in batches for 30–60 seconds, or until crisp and golden brown. Drain on crumpled paper towels.