Malaysian Puffs

15 ingredients
12 steps

Ingredients

  • 2 tablespoons olive oil
  • 2 garlic cloves (finely chopped)
  • 2 small jalapenos (finely chopped)
  • 4 medium shallots (finely chopped)
  • 1 teaspoon turmeric
  • 14 lb shrimp, peeled, deveined, chopped
  • 14 lb bean sprouts
  • 2 medium scallions (finely chopped)
  • 14 lb firm tofu (chopped)
  • salt (to taste)
  • 1 cup flour
  • 5 tablespoons vegetable oil
  • 14 cup water
  • 1 pinch salt
  • oil (for frying)

Directions

  1. 1
    For Filling:.
  2. 2
    Heat oil in wok and stir-fry garlic, jalapeno pepper, shallots and turmeric until fragrant.
  3. 3
    Add shrimp and cook for 1 minute.
  4. 4
    Add bean sprouts and scallions, cook for 2 minutes.
  5. 5
    Add tofu, stir to heat through.
  6. 6
    Add salt to taste and remove from heat.
  7. 7
    For Pastry:
  8. 8
    Combine flour, oil, salt and enough water to make dough and knead for 5 minutes.
  9. 9
    Roll out dough and use a cookie cutter to make rounds about 3 inches across.
  10. 10
    Place a teaspoon of filling on each round, dampen the edges with water, and fold over to make a half-moon shape.
  11. 11
    Seal with a fork.
  12. 12
    Deep fry until golden.

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