|Nutritional Guidelines (per serving)|
|Servings: 20 Puffs (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 37g||47%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
I never make just a few Curry Puffs! Why? My husband can never stop at just a few! My Malaysian (of Indian origin!) friend Sharon taught me how to make Curry Puffs and because my family loves them so much, I decided to adapt them to create my own versions. Prawn Curry Puffs look like they're hard to make but they are surprisingly easy, especially if like me, you buy pre-made puff pastry. Curry Puffs can be made with any filling. Just substitute prawns for minced meat, finely chopped meat, chicken, and even mixed veggies.
- For the Filling:
- 300 g. shrimp (small to medium-sized, cleaned and deveined)
- 3 tbsp. vegetable oil (or canola or sunflower)
- 1 large onion (chopped fine)
- 2 small tomatoes (chopped fine)
- 2 tsp. garlic (paste)
- 1 tsp. ginger (paste)
- 6 chili peppers (dry red)
- 1 tsp. cumin (seeds)
- 1/2 tsp. mustard (seeds)
- 1 stick of cinnamon (1 inch)
- 5 cloves
- 1 tsp. sugar
- 1/3 cup vinegar
- 1 pinch of salt (to taste)
- For the Puffs:
- 5 sheets puff pastry (pre-made frozen)
- 1 egg (yolk, whisked till smooth)
To make the filling:
Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
Roast the dry red chilies, cumin seeds, mustard seeds, cloves and cinnamon till they begin to release their aroma. Take off from the fire and cool.
Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
Heat the oil on a medium flame in a wok-style pan. Add the prawns and stir fry till opaque. Remove from the pan and keep aside.
In the same pan, fry the onions till light brown. Add the tomato and fry till soft.
Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate from the masala.
Add the prawns to this masala, mix well and cook for 2-3 minutes. Turn off the heat and keep the prawn filling aside for later use.
While you are assembling the Curry Puffs, preheat your oven to 220 degrees Celsius, 425 degrees Fahrenheit or Gas Mark 7.
To assemble the Curry Puffs:
Thaw the puff pastry (if using frozen puff pastry).
Cut out a sheet of foil and line a large flat baking tray with it. Spray lightly with cooking oil.
Now cut roughly 4" squares from each sheet of puff pastry - as many as you can fit on a single sheet.
Spoon 1 1/2 tablespoons of the prawn filling, into the center of each square. Now fold each square in half to form a triangle.
Pleat/ pinch the edges of each triangle to seal and keep aside. Repeat till you have used up all the filling. Place each Curry Puff on the foil and lightly brush with the whisked egg yolk. They are now ready to bake. Do not place the Curry Puffs too close to each other as they might stick to each other while baking.
Baking the Curry Puffs:
Bake the Curry Puffs in the preheated oven, until golden.
When done, remove from oven and keep aside to cool slightly. Serve with your favorite chutney or dipping sauce! I love Chunda or Tamarind Chutney with Prawn Curry Puffs. Enjoy!