| |
|
What You Need:
(To Make: 4 or 5 dozen puffs)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| 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° 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.
|
|
|
|
|
