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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 01 March 2012 at 12:17 |
We enjoyed lunch at Thai Smile, a restaurant here in town. For a starter I had what they called curry puffs, basically sweet potatoe puree, chicken, and curry folded into a won ton wrapper, and deep fried.
I'm sure I can come up with a more than reasonable facsimile. But, if anyone has a tried and true recipe for these, I'd appreciate it.
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Marissa
Cook Joined: 28 February 2012 Location: Austin TX Status: Offline Points: 160 |
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I searched through my arsenal of Thai cookbooks last night (I hadn't realized I have 4 exclusively Thai books and 6 more Asian books that have Thai sections!). There were two things called 'curry puffs' in the general Asian books but neither contained sweet potato or chicken! They sound delicious though!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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That's really interesting, Marissa.
I did a web search, and there are all kinds of entries. Most of them use puff pastry, rather than won ton wraps, however. A few substitute filo dough. In almost all cases they puffs were baked, rather than fried.
I guess I'll have to just experiment and see where things lead me.
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Marissa
Cook Joined: 28 February 2012 Location: Austin TX Status: Offline Points: 160 |
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The ones I saw in the books were fried wonton wrappers. I'll type up one of those recipes just to give you a basic idea of the prep and then you can come up with the filling. I'll do it at home tonight!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Sounds like a plan. Thanx.
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Marissa
Cook Joined: 28 February 2012 Location: Austin TX Status: Offline Points: 160 |
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Looking at the recipes again, only one was fried wontons. It's in Foods of the World: Pacific and Southeast Asian Cooking.
If you want to make your own wonton wrappers, I can type up that recipe too! Hmmm...these actually sounds pretty good...! |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Yes they do sound good Marrisa. I'm definately going to try those as well.
One trick to tuck into your apron pocket. When deep frying, forget about paper towels and bags from the grocery. When you use them the food is just sitting in a pile of grease. So, instead, drain fried food by laying it on a cake rack or something similar. Excess oil will drip off, as it does on towels. But the food doesn't sit in it.
Also, fwiw, I used to go through that trimming square wraps thing. Then discovered that round ones are available. Look for "gyoza" wraps instead of "won ton" wraps if you want round ones.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Okay, I made these last night. Don't know if they're traditional or not, but they are similar to (Friend Wife says better than) the ones we had at Thai Smile the other day.
Whether or not they're better deponent sayeth not. But these will be a permanent part of my small bites repetory.
Curry Puffs
2 cups cooked chicken, chopped fine (1)
1 1/2 cups cooked, mashed sweet potatoes (2)
1 tsp fish sauce
Squirt of Sriracha
1 heaping tbls curry powder
1 tsp freshly grated ginger root
Salt & pepper to taste
Zest & juice of 1/2 meyer lemon (3)
1 Pkg won ton wrappers (4)
Oil for deep frying
Mix all the filling ingredients until well blended.
Lay out a few won ton wrappers (I usually work six-up, but whatever is comfortable for you). Put a dollop of the filling in the center of each wrap. Brush lightly with water and fold the wrap in half, over the filling. Squeeze the edges to seal.
Heat about 2 inches of oil. When hot, fry the puffs, a few at a time, until golden brown and crisp. Drain. Serve while hot with dipping sauce of choice.
1. I used poached chicken cuz I had some on hand. But any cooked chicken should work. You want to chop it into a fine dice, but not mince it.
2. I started with a half cup and kept adding until the consistency seemed right. I have no doubt, however, that a 1:1 ratio of chicken and sweet potato would be fine.
3. If I'd had some on hand I would have used lemon grass. But I didn't, and did want a citrus addition, so used a Meyer lemon. A lime would have worked even better, I believe.
4. At Thai Smile they use square won ton wraps and fold them into a triangle. I used round goyoza wraps, folded into half moons. Either shape works out fine.
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