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Title: Singapore Curry Puffs
Categories: Ethnic Ground
Yield: 8 Servings
| 1 | c | All-purpose flour |
| 1 | Egg | |
| 2/3 | c | Milk |
| 2/3 | c | Cold water |
| 5 | tb | Corn oil |
| 1 | Onion, chopped | |
| 8 | oz | Lean ground bbef |
| 2 | Carrots, grated | |
| 1 | Parsnip, grated | |
| 2 | ts | Curry Powder |
| 1 | tb | Tomato paste |
| 2 | ts | Cornstarch |
| 2/3 | c | Beef stock |
| 1 | Egg, beaten | |
| Vegetable oil 4 deep frying | ||
| Carrot strip (opt) |
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.
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