Ingredients
The following ingredients have 8 Servings
- 12 fresh small red thai chillies, chopped coarsely
- 8 clove garlic, quartered
- 2 cup (500ml) white vinegar
- 1 cup (220g) caster sugar
- 2 teaspoon salt
- 2 teaspoon tamarind concentrate
- 2 teaspoon peanut oil
- 2 teaspoon finely chopped coriander root
- 2 green onions, chopped finely
- 1 clove garlic, crushed
- 100 gram beef mince
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 teaspoon fish sauce
- 1 tablespoon water
- 1/2 cup (110g) mashed potato
- 2 sheets ready-rolled frozen puff pastry
- 1 egg, beaten lightly
- vegetable oil, for deep-frying
Instruction
- To make the sweet chilli dipping sauce; place ingredients in medium saucepan, stir over heat without boiling until sugar is dissolved; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until slightly thickened. Cool 5 minutes; blend or process until smooth.
- Heat peanut oil in wok; stir-fry coriander root, onion, garlic and beef until beef is changed in colour. Add turmeric, cumin and ground coriander; stir-fry until fragrant. Add sauce and the water; simmer, uncovered, until mixture thickens. Stir in potato; cool.
- Using 9cm cutter, cut four rounds from each pastry sheet. Place 1 level tablespoon of the filling in centre of each round; brush around edge lightly with egg. Fold pastry over to enclose filling, pressing edges together to seal.
- Just before serving, heat vegetable oil in large saucepan; deep-fry curry puffs, in batches, until crisp and browned lightly. Drain on absorbent paper; serve with sweet chilli dipping sauce.
