Singapore Curry Puffs
Ingredients| 1 cup all-purpose flour |
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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.
Servings: 8
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