Singapore Curry Puffs
Submitted by reba
Crispy deep-fried curry puffs made with homemade crepes wrapped around a spiced beef, carrot, and parsnip filling. A Singapore street food favorite made from scratch at home.
YIELD
8 servingsPREP
40 minCOOK
20 minREADY
60 minThese Singapore curry puffs take a different route from the usual puff pastry version, using thin homemade crepes as the wrapper instead, and the result is shatteringly crispy after a quick dip in hot oil.
The filling is a fragrant mix of ground beef, grated carrots, parsnip, onion, and curry powder, bound together with a splash of beef stock thickened with cornstarch and tomato paste.
Each crepe gets loaded with filling, folded into a neat parcel, brushed with beaten egg to seal, then chilled before frying until golden and crunchy.
They’re the kind of snack that vanishes the second they hit the plate.
Chef Tips
- Cook the crepes on one side only. The uncooked side becomes the inside, and it sticks to itself better when you fold and seal the parcels.
- Chill the assembled puffs for a full hour before frying. Cold parcels hold their shape in the hot oil and the egg seal firms up.
- Fry in batches of four to keep the oil temperature steady. Crowding drops the heat and gives you soggy, greasy puffs instead of crispy ones.
- Grating the carrots and parsnip rather than dicing them lets the vegetables cook evenly in just 5 minutes and creates a filling that holds together without being chunky.
Ingredients
Directions
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.
Sook until underside is golden, then turn pancake out of pan (do not cook other side).
Repeat with remaining batter, adding more oil 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- ½" 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 ½ inch bread cube browns in 40 seconds.
Fry folded pancakes, 4 at a time, 2 to 3 minutes or until golden brown and heated through.
Drain on paper towels.
Garnish with carrot strip, if desired, and serve hot.
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