SINGAPORE CURRY PUFFS  

Servings: 8

INGREDIENTS
1 cup All-purpose flour
1 Egg
2/3 cup Milk
2/3 cup Cold water
5 tablespoons Corn oil
1 Onion, chopped
8 oz Lean ground beef
2 Carrots, grated
1 Parsnip, grated

2 teaspoons Curry Powder
1 tablespoons Tomato paste
2 teaspoons Cornstarch
2/3 cup Beef stock
1 Egg, beaten
Vegetable oil for deep frying
Carrot strip (optional)

INSTRUCTIONS
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. Cook until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil to 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.