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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 12 |
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A little putzy , but worth it. Ingredients:
2 tablespoons olive oil |
2 garlic cloves (finely chopped) |
2 small jalapenos (finely chopped) |
4 medium shallots (finely chopped) |
1 teaspoon turmeric |
1/4 lb shrimp, peeled, deveined, chopped |
1/4 lb bean sprouts |
2 medium scallions (finely chopped) |
1/4 lb firm tofu (chopped) |
salt (to taste) |
1 cup flour |
5 tablespoons vegetable oil |
1/4 cup water |
1 pinch salt |
oil (for frying) |
Directions:
1. For Filling:.
2. Heat oil in wok and stir-fry garlic, jalapeno pepper, shallots and turmeric until fragrant.
3. Add shrimp and cook for 1 minute.
4. Add bean sprouts and scallions, cook for 2 minutes.
5. Add tofu, stir to heat through.
6. Add salt to taste and remove from heat.
7. For Pastry:
8. Combine flour, oil, salt and enough water to make dough and knead for 5 minutes.
9. Roll out dough and use a cookie cutter to make rounds about 3 inches across.
10. Place a teaspoon of filling on each round, dampen the edges with water, and fold over to make a half-moon shape. Seal with a fork.
11. Deep fry until golden.
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