Free Recipe Singapore Curry Puffs
Recipe Type: Free Ethnic Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Singapore Curry Puffs Recipe
1 c All-purpose flour
1 Parsnip, grated
1 Egg
2 ts Curry Powder
2/3 c Milk
1 tb Tomato paste
2/3 c Cold water
2 ts Cornstarch
5 tb Corn oil
2/3 c Beef stock
1 Onion, chopped
1 Egg, beaten
8 oz Lean ground bbef
Vegetable oil 4 deep frying
2 Carrots, grated
Carrot strip (opt)
Singapore Curry Puffs Preparation
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 350’F. (175’C.) 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.
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