Spiral Curry Puffs
July 21, 2012
Ingredient:
Cooking
oil for deep frying
Filling:
3
pcs potato, small cubes
2
Shallots, sliced thinly
2
cloves garlic, chopped
Handful
of dried shrimp, soak and pound
3
tbsp curry powder
2
-3 curry leaves
Salt
and pepper to taste
Dough
A:
300gm
Flour
¼ cup vegetable oil
½ cup warm water
Pinch
of salt
Dough B:
150gm
Flour
100gm
margarine
Method:
Prepare
Filling
Heat
oil and sauté shallots , garlic and curry leaves until fragrant. Add in curry
powder with quarter cup of water. Add-in the pounded dried shrimp and stir for
2-4 minutes. Add cubes potato and enough water to cook and soften the potato. Add
salt and pepper to taste. Remove from heat and set aside to cool.
Prepare
Dough A
Sift
flour and salt into a mixing bowl. Pour in the vegetable oil into the mixture.
Add water a little at a time and knead into a smooth dough. Divide into 5
portions.
Prepare
Dough B
Sift
flour into a mixing bowl. Rub-in the margarine and knead into a smooth dough.
Divide into 5 portions.
Step by
step:
1 1.
Flatten a
portion of dough A and place a portion of dough B in the middle and enclose.
2. Flatten the enclose dough and roll the dough as shown in the picture.
3. Roll dough out again into a long flat piece, then roll dough up tightly from one end. Refer to the pictures.
4. Cut the 2nd roll dough about 1cm using sharp knife. Flatten the cut dough as shown below and spoon some filling in the middle of dough circle then fold dough into semi-circle. Press edge firmly together and crimp to seal puffs. (sorry, no step-by-step photos how to seal the puffs)
5. Heat oil and deep fry puffs in medium heat until golden brown.
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