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Рецепт Singapore Curry Puffs

by Global Cookbook

Ингредиенты

1 c. All-purpose flour 1 x Egg 2/3 c. Lowfat milk 2/3 c. Cool water 5 Tbsp. Corn oil 1 x Onion, minced 8 ounce Lean grnd bbef 2 x Carrots, grated

1 x Parsnip, grated 2 tsp Curry Pwdr 1 Tbsp. Tomato paste 2 tsp Cornstarch 2/3 c. Beef stock 1 x Egg, beaten     Vegetable oil 4 deep frying     Carrot strip (opt)

Инструкции

1. Sift flour into a bowl. Make a well in center and add in egg. Gradually stir in lowfat milk and beat well till smooth. Stir in cool water and beat well. Pour batter into a pitcher.
2. Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter proportionately over bottom to make a thin coating. Sook till underside is golden brown, then turn pancake out of pan (don't cook other side). Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes.
3. Heat 2 Tbsp. oil in a saucepan. Add in onion, grnd beef, carrots, parsnip and curry pwdr. Cook gently 5 min, stirring constantly. Add in tomato paste and mix well. Blend cornstarch with a little stock. Add in remaining stock to grnd beef mix and bring to a boil. Add in cornstarch mix and cook 2 min, stirring constantly. Simmer mix 10 min.
4. 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 mix and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half. Refrigerate1 hour.
5. Half fill a deep fat fryer or possibly saucepan with oil; heat to 350'F. (175'C.) or possibly till a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a time, 2-3 min or possibly till golden and heated through. Drain on paper towels. Garnish with carrot strip, if you like, and serve warm.

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