Note: There are two videos showing how to "pleat" the edges of the curry puffs. If you are using a noodle maker, divide your dough into about 25 g portions.
Dough Ingredients:
600 g plain flour
pinch of salt or according to taste
125 g margarine or butter
2 eggs, to be beaten lightly
200 to 240 ml water - it all depends on your flour, you might use less water
Filling Ingredients:
500 g bean sprouts, tail to be removed
2 medium-sized onions, to be peeled and coarsely cubed
3 pips garlic, to be peeled and finely sliced
1 tbsp dried prawns, to be soaked in warm water, drained and finely pounded
1 stalk fresh red chilli, to be finely sliced
6 chives, to be washed, dried and cut into 2 cm lengths
salt & ground white pepper to taste
2 tbsp cooking oil
Chilli Sauce Ingredients:
6 stalks fresh red chilli (big ones), to be deseeded (optional) and sliced
3 pips garlic, to be peeled and sliced
125 ml water
6 tbsp lime juice (from 2 limes) or white vinegar
80-100 g sugar (according to taste)
salt to taste
600 g plain flour
pinch of salt or according to taste
125 g margarine or butter
2 eggs, to be beaten lightly
200 to 240 ml water - it all depends on your flour, you might use less water
Filling Ingredients:
500 g bean sprouts, tail to be removed
2 medium-sized onions, to be peeled and coarsely cubed
3 pips garlic, to be peeled and finely sliced
1 tbsp dried prawns, to be soaked in warm water, drained and finely pounded
1 stalk fresh red chilli, to be finely sliced
6 chives, to be washed, dried and cut into 2 cm lengths
salt & ground white pepper to taste
2 tbsp cooking oil
Chilli Sauce Ingredients:
6 stalks fresh red chilli (big ones), to be deseeded (optional) and sliced
3 pips garlic, to be peeled and sliced
125 ml water
6 tbsp lime juice (from 2 limes) or white vinegar
80-100 g sugar (according to taste)
salt to taste
Method:
Sieve flour into a mixing bowl. Add salt and butter. Use the "rubbing-in" method i.e. use your finger tips to rub-in all ingredients. Then, add in beaten eggs and rub-in well. Lastly, add water a little at a time until a soft and pliable dough is formed. It is advisable to use the kneading hook of the mixer. Cover bowl with a damp cloth and leave aside for about 30 minutes.
In a pan, heat oil and add cubed onions, sliced garlic, sliced chilli and pounded dried prawns. Stir-fry until fragrant and then, add beans prouts and chives. Stir-fry for about 2 minutes and season with salt and ground white pepper to taste. Remove from heat and drain filling in a colander over a bowl. Set aside to cool down completely.
In a blender, add sliced chilli, garlic and 60 ml water. Blend until smooth (I prefer to blend it coarsely). Pour into a saucepan and add balance of water, sugar and lime juice (or vinegar). Bring to boil over medium heat. Season with salt and sugar to taste. Remove from heat and leave aside. The consistency of the sauce is just right i.e. not too thick or too thin. Tip: If your sauce is too thin, add a bit of steamed sweet potato and mix well.
Roll out dough to a thickness of 3 mm. Use a dough cutter (about 8 cm Ø) to cut circles. Roll out each circle to make it a bit thinner. Place about two tablespoons filling in the upper half circle of dough. Bring the lower half dough over the filling and press the sides lightly. Lift up the dough and pinch the sides decoratively. Place on a baking tray which is lined with baking paper. Repeat procedure until dough is used up.
Heat oil (enough oil for deep-frying) in a wok over medium heat. Add a few epok-epok at a time and fry slowly until golden brown on both sides.
Once done, remove to a tray which is lined with kitchen paper. Serve hot with chilli sauce.
I love epok epok. My very first job, an old Malay man used to dote on me with these.
ReplyDeleteVery well explained and demonstrated! Love your blog!
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