Recipe Ingredient
- Filling:
- 2 tbsp oil
- 80g onion, chopped
- 3cm piece cinnamon stick
- 1 1/2 tbsp fish curry powder
- 1 tbsp water
- 175g chicken meat, chopped coarsely
- 100g prawns, chopped coarsely
- 50g button mushrooms, diced
- Seasoning:
- 1 tbsp premium oyster sauce
- 1/4 tsp salt
- 1/2 tsp chicken stock granules
- 1/4 tsp pepper
- 1/2 tsp sugar
- Pastry for the puff:
- 150g plain flour, sifted
- 100g high protein flour, sifted
- 1 tsp salt
- 1/2 tbsp lime juice
- 100ml water
- 75g margarine
Instructions
- Heat oil in a wok, saute onion and cinnamon stick till fragrant.
- Add curry powder and 1 tbsp of water. Saute well.
- Stir in chicken, prawns and button mushrooms.
- Add seasoning and fry till well combined.
- Dish out to cool for 5 minutes.
- Put sifted flours and salt into a mixing bowl.
- Make a well in the centre, add lime juice, water and margarine.
- Mix together until well combined and mixture turns into a smooth soft ball of dough.
- Divide dough into small balls of 50g each.
- Roll out flat into a longish shape.
- Add a heaped tablespoon of filling on one end.
- Turn down the other then press down the sides.
- Pinch the edges to seal.
- Deep fry the puffs until golden.
To prepare filling:
To prepare the pastry dough:
