Green Curry Puffs Recipe

Green Curry Puffs Recipe

24 small wonton wrappers, about 8-cm square, thawed if frozen

1 tablespoon cornflour (cornstarch), mixed to a paste with 30 ml water

Oil for deep-frying

Filling:

1 small potato, about 115 g boiled and mashed

25 g cooked petits pois (baby green peas)

25 g cooked corn

Few sprigs fresh coriander (cilantro), chopped

1 small fresh red chili, seeded and finely chopped

½ lemon grass stalk, finely chopped

1 tablespoon soy sauce

1 teaspoon shrimp paste or fish sauce

1 teaspoon Thai green curry paste

Method:

Combine the filling ingredients.  Lay out one wonton wrapper and place a teaspoon of the filling in the center.  Brush a little of the cornflour paste along two sides of the square.  Fold the other two sides over to meet them, then press together to make a triangular pastry and seal in the filling.  Make more pastries in the same way.  Heat the oil in a deep-fryer or wok to 190 degrees Celsius or until a cube of bread, added to the oil, browns in about 45 seconds.  Add the pastries to the oil, a few at a time, and fry them for about 5 minutes, until golden brown.  Remove from the fryer or wok and drain on paper towels.  If you intend serving the puffs hot, place them in a low oven while cooking successive batches.  The puffs also taste good cold.

Note:  Wonton wrappers dry out quickly, so keep them covered, using clear film (plastic wrap), until you are ready to use them.