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Deep - Fried Wonton Filled With Curried Shrimp And Pork
(Hawaiian Curry Puffs)
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| What You Need: |
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½ pound uncooked shrimp, shelled, deveined and finely chopped
½ pound boneless pork shoulder, cut into small chunks
1 medium-sized peeled, finely chopped tart cooking apple
1 cup finely chopped onions
1 medium-sized celery stalk, finely chopped
1 medium-sized scallion, including the green top, finely chopped
1 tablespoon finely chopped fresh parsley
4 teaspoons curry powder
1 teaspoon salt
¼ teaspoon white pepper
One recipe wonton wrappers or ½ pound ready-made wonton wrappers
Vegetable oil for deep frying
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| How To Cook: |
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1. Put the shrimp and pork through the finest blade of a meat grinder and place the mixture in a deep bowl. Combine the apple, onions, celery, scallion and parsley on a cutting board and with a large, sharp knife, chop them together as fine as possible.
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2. Add this mixture, the curry powder, salt and pepper to the shrimp and pork, and beat vigorously with a large spoon until the ingredients are thoroughly combined.
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3. One at a time, spread the wonton wrappers on a lightly floured surface and, with a cookie cutter or the rim of a glass, cut them into 2½ -inch rounds. For each curry puff, place a teaspoon of the shrimp and pork mixture in the center of a round of wonton dough.
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4. Moisten the edges with a finger dipped in water, and fold the round in half to make a half-moon shape, thus enclosing the filling completely. Gently press the edges securely together with your fingertips.
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5. As each curry puff is finished, place it on a plate and cover it with a paper towel. If the puffs must wait longer than 30 minutes before cooking, cover them tightly with foil or plastic wrap and refrigerate.
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6. Preheat the oven to the lowest setting, then line a large, shallow baking pan with paper towels and place it on the center shelf of the oven.
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7. Pour 3 cups of vegetable oil into a 12-inch wok or fill a deep fryer or large, heavy skillet with oil to a depth of about 2 inches. Heat the oil until it reaches a temperature of 375°F on a deep-frying thermometer.
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8. Deep-fry the curry puffs 6 to 8 at a time, turning them with a slotted spoon for about 1½ minutes, or until they are golden brown on both sides.
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9. As they brown transfer them to the paper-lined pan to drain and keep warm in the oven while you fry the rest. Serve hot.
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To Make: 4 or 5 dozen puffs
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