Singapore Curry Puffs Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
1: Egg,
2/3 cup: Milk,
2/3 cup: Cold water,
5 tbsp: Corn oil,
1: Onion, chopped
8 ounce: Lean ground bbef,
2: Carrots, grated
1: Parsnip, grated
2 tsp: Curry Powder,
1 tbsp: Tomato paste,
2 tsp: Cornstarch,
2/3 cup: Beef stock,
1: Egg, beaten
Vegetable oil 4 deep frying,
Carrot strip, opt
Directions:
Sift flour into a bowl. Make a well in center and add egg. Gradually
stir in milk and beat well until smooth. Stir in cold water and beat
well. Pour batter into a pitcher.
Heat a little oil in a small skillet and pour off excess. Pour a
little batter into skillet, swirling skillet to spread batter evenly
over bottom to make a thin coating. Sook until underside is golden,
then turn pancake out of pan (do not cook other side). Repeat with
remaining batter, adding more oil pan each time, to make 8 pancakes.
Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots,
parsnip and curry powder. Cook gently 5 minutes, stirring constantly.
Add tomato paste and mix well. Blend cornstarch with a little stock.
Add remaining stock to ground beef mixture and bring to a boil. Add
cornstarch mixture and cook 2 minutes, stirring constantly. Simmer
mixture 10 minutes.
Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a
2" horizontal lines across center to within 1-1/2" of side edges.
Fold these side edges over mixture and then fold remaining top and
bottom edges over to cover filling. Brush with egg and fold pancakes
in half. Chill 1 hour.
Half fill a deep fat fryer or saucepan with oil; heat to 350F.
(175C.) or until a 1/2" bread cube browns in 40 seconds. Fry folded
pancakes, 4 at a time, 2-3 minutes or until golden brown and heated
through. Drain on paper towels. Garnish with carrot strip, if
desired, and serve hot.
Source from luhu.jp
stir in milk and beat well until smooth. Stir in cold water and beat
well. Pour batter into a pitcher.
Heat a little oil in a small skillet and pour off excess. Pour a
little batter into skillet, swirling skillet to spread batter evenly
over bottom to make a thin coating. Sook until underside is golden,
then turn pancake out of pan (do not cook other side). Repeat with
remaining batter, adding more oil pan each time, to make 8 pancakes.
Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots,
parsnip and curry powder. Cook gently 5 minutes, stirring constantly.
Add tomato paste and mix well. Blend cornstarch with a little stock.
Add remaining stock to ground beef mixture and bring to a boil. Add
cornstarch mixture and cook 2 minutes, stirring constantly. Simmer
mixture 10 minutes.
Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a
2" horizontal lines across center to within 1-1/2" of side edges.
Fold these side edges over mixture and then fold remaining top and
bottom edges over to cover filling. Brush with egg and fold pancakes
in half. Chill 1 hour.
Half fill a deep fat fryer or saucepan with oil; heat to 350F.
(175C.) or until a 1/2" bread cube browns in 40 seconds. Fry folded
pancakes, 4 at a time, 2-3 minutes or until golden brown and heated
through. Drain on paper towels. Garnish with carrot strip, if
desired, and serve hot.
Source from luhu.jp