Green Curry Puffs Recipe |
Ingredients: |
24 small wonton wrappers, about 8-cm square, thawed if frozen 1 tablespoon cornflour (cornstarch), mixed to a paste with 30 ml water Oil for deep-frying Filling: 1 small potato, about 115 g boiled and mashed 25 g cooked petits pois (baby green peas) 25 g cooked corn Few sprigs fresh coriander (cilantro), chopped 1 small fresh red chili, seeded and finely chopped ½ lemon grass stalk, finely chopped 1 tablespoon soy sauce 1 teaspoon shrimp paste or fish sauce 1 teaspoon Thai green curry paste |
Method: Combine the filling ingredients. Lay out one wonton wrapper and place a teaspoon of the filling in the center. Brush a little of the cornflour paste along two sides of the square. Fold the other two sides over to meet them, then press together to make a triangular pastry and seal in the filling. Make more pastries in the same way. Heat the oil in a deep-fryer or wok to 190 degrees Celsius or until a cube of bread, added to the oil, browns in about 45 seconds. Add the pastries to the oil, a few at a time, and fry them for about 5 minutes, until golden brown. Remove from the fryer or wok and drain on paper towels. If you intend serving the puffs hot, place them in a low oven while cooking successive batches. The puffs also taste good cold. Note: Wonton wrappers dry out quickly, so keep them covered, using clear film (plastic wrap), until you are ready to use them. |
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