Singapore curry puffs
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Singapore curry puffs
  Singapore    Curry  
Last updated 6/12/2012 1:23:09 AM. Recipe ID 56104. Report a problem with this recipe.
[an error occurred while processing this directive]

      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.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 56104 (Apr 03, 2005)

[an error occurred while processing this directive]