• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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Recipe Ingredient

  • Filling:
  • 2 tbsp oil
  • 80g onion, chopped
  • 3cm piece cinnamon stick
  • 1 1/2 tbsp fish curry powder
  • 1 tbsp water
  • 175g chicken meat, chopped coarsely
  • 100g prawns, chopped coarsely
  • 50g button mushrooms, diced
  • Seasoning:
  • 1 tbsp premium oyster sauce
  • 1/4 tsp salt
  • 1/2 tsp chicken stock granules
  • 1/4 tsp pepper
  • 1/2 tsp sugar
  • Pastry for the puff:
  • 150g plain flour, sifted
  • 100g high protein flour, sifted
  • 1 tsp salt
  • 1/2 tbsp lime juice
  • 100ml water
  • 75g margarine

Instructions

    To prepare filling:
  1. Heat oil in a wok, saute onion and cinnamon stick till fragrant.
  2. Add curry powder and 1 tbsp of water. Saute well.
  3. Stir in chicken, prawns and button mushrooms.
  4. Add seasoning and fry till well combined.
  5. Dish out to cool for 5 minutes.
  6. To prepare the pastry dough:
  7. Put sifted flours and salt into a mixing bowl.
  8. Make a well in the centre, add lime juice, water and margarine.
  9. Mix together until well combined and mixture turns into a smooth soft ball of dough.
  10. Divide dough into small balls of 50g each.
  11. Roll out flat into a longish shape.
  12. Add a heaped tablespoon of filling on one end.
  13. Turn down the other then press down the sides.
  14. Pinch the edges to seal.
  15. Deep fry the puffs until golden.

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