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Malaysian   -   Malaysian Curry Puffs   adapted from Dining with Headhunters

  • 2 Tablespoons Olive Oil
  • 2 Cloves Garlic -- finely chopped
  • 2 Small Jalapeno -- finely chopped
  • 4 Medium Shallot -- finely chopped
  • 1 Teaspoon Turmeric
  • 1/4 Pound Shrimp
  • 1/4 Pound Bean Sprouts
  • 2 Medium Scallion -- finely chopped
  • 1/4 Pound Firm Tofu -- chopped
  • Salt -- to taste
  • *** Pastry -- ***
  • 1 Cup Flour
  • 5 Tablespoons Vegetable Oil
  • 1/4 Cup Water
  • 1 Pinch Salt
  • Oil -- for frying
Directions for filling. Heat oil in wok and stir-fry garlic, chiles, shallots and turmeric until fragrant. add shrimp and cook for 1 minute, then add bean sprouts and scallions. cook for 2 minutes. add tofu, stir to heat through add salt to taste and remove from heat.
for pastry. combine flour, oil, salt and enough water to make dough and knead for 5 minutes. roll out dough and use a cookie cutter to make rounds about 3 inches across. place a teaspoon of filling on each round, dampen the edges with water, and fold over to make a half-moon shape. seal with a fork. deep fry until golden.
Serves 12
Time to Make 0:00

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