*  Exported from  MasterCook  *
 
                           SINGAPORE CURRY PUFFS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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