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  Added: May 19, 2006  •  Visited (615)  •  Print version Print this recipe (51)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Deep - Fried Wonton Filled With Curried Shrimp And Pork
(Hawaiian Curry Puffs)
What You Need:
  • ½ pound uncooked shrimp, shelled, deveined and finely chopped
  • ½ pound boneless pork shoulder, cut into small chunks
  • 1 medium-sized peeled, finely chopped tart cooking apple
  • 1 cup finely chopped onions
  • 1 medium-sized celery stalk, finely chopped
  • 1 medium-sized scallion, including the green top, finely chopped
  • 1 tablespoon finely chopped fresh parsley
  • 4 teaspoons curry powder
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • One recipe wonton wrappers or ½ pound ready-made wonton wrappers
  • Vegetable oil for deep frying

  • How To Cook:
    1. Put the shrimp and pork through the finest blade of a meat grinder and place the mixture in a deep bowl. Combine the apple, onions, celery, scallion and parsley on a cutting board and with a large, sharp knife, chop them together as fine as possible.

    2. Add this mixture, the curry powder, salt and pepper to the shrimp and pork, and beat vigorously with a large spoon until the ingredients are thoroughly combined.

    3. One at a time, spread the wonton wrappers on a lightly floured surface and, with a cookie cutter or the rim of a glass, cut them into 2½ -inch rounds. For each curry puff, place a teaspoon of the shrimp and pork mixture in the center of a round of wonton dough.

    4. Moisten the edges with a finger dipped in water, and fold the round in half to make a half-moon shape, thus enclosing the filling completely. Gently press the edges securely together with your fingertips.

    5. As each curry puff is finished, place it on a plate and cover it with a paper towel. If the puffs must wait longer than 30 minutes before cooking, cover them tightly with foil or plastic wrap and refrigerate.

    6. Preheat the oven to the lowest setting, then line a large, shallow baking pan with paper towels and place it on the center shelf of the oven.

    7. Pour 3 cups of vegetable oil into a 12-inch wok or fill a deep fryer or large, heavy skillet with oil to a depth of about 2 inches. Heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.

    8. Deep-fry the curry puffs 6 to 8 at a time, turning them with a slotted spoon for about 1½ minutes, or until they are golden brown on both sides.

    9. As they brown transfer them to the paper-lined pan to drain and keep warm in the oven while you fry the rest. Serve hot.

    To Make: 4 or 5 dozen puffs
    This recipe is also available in:
    Cuisine » Middle East » Hawaii
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Herbs & Spices » Curry
    Dish » Appetizers

     

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