Green Curry Puffs Recipe
 Shrimp paste and green curry sauce, used
judiciously, give these puffs their distinctive, spicy, savory flavor,
and the addition of chili steps up the heat. Wonton wrappers dry out
quickly, so keep them covered, using clear film (plastic wrap), until
you are ready to use them.
Ingredients: (Makes 24)
24 small wonton wrappers, about 8 cm/3¼ inch
square, thawed if frozen
15 ml/1 tablespoon cornstarch (cornflour),
mixed to a paste with
30 ml/2 tablespoon water
Oil, for deep-frying
For the filling:
1 small potato, about 115 g/4 oz, boiled and
mashed
25 g/1 oz/3 tablespoons cooked petits pois
(baby peas)
25 g/1 oz/3 tablespoons cooked corn
Few sprigs fresh cilantro (coriander),
chopped
1 small fresh red chili, seeded and finely
chopped
½ lemon grass stalk, finely chopped
15 ml/1 tablespoon soy sauce
5 ml/1 teaspoon shrimp paste or fish sauce
5 ml/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 cornstarch paste along two sides of the square. Fold the
other two sides over to meet them. then press together to make a
triangular pastries and seal in the filling. Make more pastries in the
same way.
Heat the oil in a deep-fryer or wok to
190C/375F 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, or until golden brown.
Remove from the fryer or wok and drain on
kitchen paper. If you intend serving the puffs hot, place them in a low
oven while cooking successive batches. The puffs also taste good cold.
Happy Cooking,
Carol |
