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