Follow these steps for perfect results
olive oil
garlic cloves
finely chopped
jalapenos
finely chopped
shallots
finely chopped
turmeric
shrimp
peeled, deveined, chopped
bean sprouts
scallions
finely chopped
firm tofu
chopped
salt
to taste
flour
vegetable oil
water
salt
oil
for frying
Prepare the filling.
Heat olive oil in a wok.
Stir-fry garlic, jalapeno pepper, shallots, and turmeric until fragrant.
Add shrimp and cook for 1 minute.
Add bean sprouts and scallions, cook for 2 minutes.
Add tofu and stir to heat through.
Season with salt to taste and remove from heat.
Prepare the pastry.
Combine flour, vegetable oil, salt, and water to form a dough.
Knead the dough for 5 minutes.
Roll out the dough and use a cookie cutter to make 3-inch rounds.
Place a teaspoon of filling on each round.
Dampen the edges with water.
Fold over to make a half-moon shape.
Seal the edges with a fork.
Deep fry the puffs until golden brown.
Expert advice for the best results
Make the dough ahead of time and refrigerate.
Don't overcrowd the deep fryer.
Serve with a dipping sauce like sweet chili sauce.
Everything you need to know before you start
15 minutes
Dough can be made a day ahead.
Arrange puffs on a platter with a dipping sauce.
Serve warm as an appetizer or snack.
Off-dry Riesling complements the spice.
Light and refreshing to balance the richness.
Discover the story behind this recipe
Popular street food in Malaysia.
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