Singapore curry puffs
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Singapore curry puffs
  Singapore    Curry  
Last updated 6/12/2012 1:23:09 AM. Recipe ID 56104. Report a problem with this recipe.
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      Title: Singapore curry puffs
 Categories: Ethnic, Hamburger
      Yield: 8 Servings
 
      1 c  All-purpose flour
      1    Egg
    2/3 c  Milk
    2/3 c  Cold water
      5 tb Corn oil
      1    Onion, chopped
      8 oz Lean ground bbef
      2    Carrots, grated
      1    Parsnip, grated
      2 ts Curry Powder
      1 tb Tomato paste
      2 ts Cornstarch
    2/3 c  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 1-1/2" 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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Recipe ID 56104 (Apr 03, 2005)

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