Kwan Recipe Curry Puffs
In high school, my dear friend Tina’s parents always invited Tina’s “riff raff” high school friends over to eat at their Chinese restaurant (now closed). Okay, we really weren’t riff raff. We were actually pretty wholesome key clubbers, where the worst thing we did was “ditch” for a couple hours on days were were excused from school for key club offsite meetings. Anyhoo! Enough tooting our wholesome horns! On these dinner nights, I always looked forward the deep fried goodness on their menu called curry puffs. I’ve unsuccessfully tried to make them in the past few years, trying to guess at the ratios and ingredients, and I would utterly fail at each attempt, disappointed at the flavors.
Fast forward 19 years later, Tina’s dad agreed to spend some time teaching us how to make them! Since our other friends weren’t around to eat the bounty, Tina and I ate like pigs and enjoyed every crispy, creamy bite.
Indian curry powder
Cream Cheese, softened
Sprinkle of salt
Sprinkle of sugar (ratio is more than salt)
1/2 tsp of cornstarch mixed with water
1 pack wonton skins (choose brand with thicker wrap consistency)
Heat wok with high heat first and add in oils. Quickly brown the curry powder and then add water until consistency of gravy. Season with sprinkle of salt, msg/chicken bouillon and sugar. Stir in cornstarch mixture. Turn off heat and mix into separate bowl with softened cream cheese. Place cream cheese mixture in fridge to firm up before wrapping.
Fill wrapper with cream cheese mixture and seal with egg. Deep fry until golden.
Regulate heat accordingly so that the curry does not burn.
Don’t crowd the fryer