Mini Curry Puff 迷你咖哩角

作法:

把新鮮春卷皮 (約 1 磅) 剪成2"寬長條形、包入咖哩牛肉餡 (做法如下)、再摺成三角形、接口位以生粉漿封口、炸至金黄色即成迷你咖哩角。

Steps:

Cut the fresh spring roll sheets (1 pound) into 2" wide long strips, place heaping spoonfuls of the filling (see below for recipe) onto each stripe, fold over into triangular shaped pudding, seal using corn starch water or tapioca starch water, fry in hot oil until golden brown!

咖哩牛肉餡作法:
1.用油爆香洋蔥 (半個剁碎) 和咖哩粉 (約 1 湯匙), 加入碎牛肉 (約 1/2 磅) 和適量的調味料 (鹽、  糖 和 胡椒粉)

2.炒至熟 (油開始溢出、去掉多餘油份) , 加生粉茨汁 (生粉 + 水), 煮至杰身, 取出待涼後包成咖哩角。

To prepare the Meat Filling :
1.  Heat up wok, stir-fry chopped onion (1/2 onion), curry powder (about 1 tablespoon) for 1-2 mins, add minced beef (about 1/2 pound), season with salt, sugar and pepper;

2.  Stir fry until oil begins to separate from meat

3.  Pour off some of the excess oil and add starch water

4.  Lower heat and simmer till quite dry into a thick paste

5.  Remove from heat and cool.

Enjoy!