Curry Beef Triangle Puffs
MEDIUM 45 MINUTES
• 13 sheets frozen spring roll wrappers
• 8 oz minced beef
• 3 small potato
• 1 onion
• 2 level tbsp curry paste
• 1 tbsp plain flour mix with 1 tbsp water
• ½ tsp salt
• 1 tsp sugar
• 2 tsp light soy sauce
• Dash of sesame oil
• 2 tsp cornstarch mix with 1 tbsp water
TIP
Spring roll wrappers should be well defrosted for easy separation.
To store uncooked triangle puffs - lay triangle puffs on a tray lined with a piece of wax paper. Put in the freezer overnight until they are hardened. Store triangle puffs in a freezer bag (can be kept in the freezer up to 3 months).
1 Cut spring roll wrappers to 2 halves of long strips about 6-7 cm wide, cover and set aside.
2 Season minced beef. Dice onion. Peel and dice potatoes
3 Heat 2 tbsp oil in wok. Saute curry paste, add diced onion and potatoes. Add ½ cup water, cook for a while until potatoes are soft. Then add seasoned minced beef, stir to cook well. Thicken with cornstarch solution. Dish and chill in the fridge for 30 minutes.
4 Fold each end of wrappers twice to form a triangle pocket. Fill pocket with beef and potatoes filling, turn and fold to form triangle puff. Seal ends with plain flour water paste.
5 Deep fry till crispy. Use kitchen paper towels to absorb extra oil. Serve hot. Dip with olive oil.