Malaysian Karipap with Chicken and Potato Curry Filling

What you need

• 2 tbsp vegetable oil, plus about 1 l (4 cups) for deep-frying
• 1 onion, about 100 g (3 1/2 oz), finely diced
• 1 stalk lemongrass, white part only, minced
• 1 tsp ginger, minced
• 1 red chilli, finely chopped
• 1 tbsp curry powder
• 1 tsp chilli powder
• 150 g (5 oz) boneless chicken thigh, cut into 1 cm (1/2 in) dice
• 200 g (7 oz) potato, peeled, cut into 1 cm (1/2 in) dice
• 1 1/2 tsp light soy sauce
• 1 tsp sugar, for the filling
• 1 1/4 tsp salt, 1 tsp for the filling, 1/4 tsp for the dough
• 1/4 tsp ground white pepper
• 2 tbsp frozen peas
• 300 g (2 1/3 cups) plain flour
• 70 g (5 tbsp) cold butter, or margarine, diced
• 130 ml (1/2 cup) cold water, plus 100 ml (scant 1/2 cup) for the filling

Method

Restated from the original video

1. 1

   Heat the 2 tbsp oil in a wok over medium heat. Fry the onion, lemongrass, ginger and chilli until soft and fragrant, 3-4 min.

2. 2

   Stir in the curry powder and chilli powder and fry for 30 seconds.

3. 3

   Add the chicken and stir-fry until it turns opaque all over, 3-4 min.

4. 4

   Add the potato, soy sauce, sugar, 1 tsp of the salt, the white pepper and 100 ml water. Cover and simmer over low heat, stirring now and then, until the potato is soft, 12-15 min.

5. 5

   Stir in the peas and cook uncovered until the liquid has almost gone and the chicken is cooked through, no pink inside. Spread the filling on a plate and let it cool completely.

6. 6

   For the dough, mix the flour with the remaining 1/4 tsp salt and rub in the butter with your fingertips until it looks like coarse crumbs.

7. 7

   Add the cold water a little at a time and knead briefly into a smooth, soft dough. Cover and rest for 30 min.

8. 8

   Divide the dough into 20 pieces and roll each into a thin round about 10 cm (4 in) across.

9. 9

   Spoon 1 heaped tbsp of filling onto one half of each round, fold the other half over and press the edges together.

10. 10

    Seal the edge with a rope-like twist by folding it over itself in small pinches, or press it shut with a fork.

11. 11

    Heat the frying oil in a deep pan to 175 °C (350 °F).

12. 12

    Fry the puffs in batches without crowding, turning once, until deep golden and crisp, 5-6 min.

13. 13

    Drain on a rack or paper towels and cool for a few minutes before eating.

Imported from tasteasianfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.