Singapore curry puffs

Yield: 8 servings

Measure Ingredient
1 cup All-purpose flour
1 Egg
⅔ cup Milk
⅔ cup Cold water
5 tablespoons Corn oil
1 Onion, chopped
8 ounces Lean ground bbef
2 Carrots, grated
1 Parsnip, grated
2 teaspoons Curry Powder
1 tablespoon Tomato paste
2 teaspoons Cornstarch
⅔ cup Beef stock
1 Egg, beaten
Vegetable oil 4 deep frying
Carrot strip (opt)

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 1-½" 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 350'F.

(175'C.) or until a ½" 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.

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