Sunday, April 01, 2007

Crispy Curried Potatoes Wonton

Preparation: 5 mins, Cooking time: 30 mins

Ingredients (makes 40)
° 2 packs (40 pcs) wonton wrappers
° 75g potatoes, peeled and finely diced
° 50g carrot, peeled and finely diced
° 50g onion (optional), finely diced
° ½ teaspoon salt
° ½ teaspoon sugar
° 1 tablespoon curry powder (meat blend)
° ½ teaspoon chilli powder
° 40 pieces curry leaves
° 150ml water
° 2 tablespoons coconut milk (optional)
° oil, for deep-frying

1. Mix the curry powder and chilli powder with a tad of water to form curry paste.
2. Heat oil in a wok or frying pan, add the curry leaves and fry for half a minute. Stir in curry paste, fry until thickened and fragrant.
3. Stir in the potatoes, carrot, onion, water, coconut milk and simmer for 15-20 minutes or until the potatoes are tender. Add salt and sugar and cook till the gravy is slightly thickened. Set aside.
4. Lay a wonton wrapper in front of you. Place a bit of filling in the middle. Fold up the wonton diagonally, making sure the end meet. Press down firmly on the ends to seal.
5. Heat wok with oil. Add wanton few at a time, sliding them in carefully and turning to make sure they are golden brown evenly.
6. Drain on paper towels and served as soon as possible to ensure they remain crispy.

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