Recipe: Hawaiian Curry Puffs

Recipes using McCormick Curry Powder

• 1/2 lb lean ground pork
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 tbsp canola oil
• 1 can (4 1/2oz) shrimp, drained and finely chopped
• 1 small apple, peeled and finely chopped
• 1 tbsp snipped parsley
• 2 tsp curry powder
• 1/4 tsp salt
• dash pepper
• 1/2 lb (36) wonton wrappers, 3x3 inches
• Chinese mustard for dipping
• Duck sauce for dipping

1. Heat canola oil in skillet.
2. Saute pork, onion, and celery in skillet until meat is brown and vegetables are tender; drain well.
3. Combine pork mixture with shrimp, apple, parsley, curry, salt and pepper.
4. Place about 1 tbsp of pork filling in center of each wonton wrapper; moisten edges with water and fold over filling.
5. Pinch edges together to seal.
6. Fry in deep fat fryer 375 degrees or oil in skillet.
7. Fry until puffs are golden on both sides, about 1 1/2 mins.
8. Serve hot with Chinese mustard and duck sauce.