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Hawaiian Curry Puffs

Global.Potpourri's picture
  Ground pork 1⁄2 Pound
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Cooking oil 1 Tablespoon
  Canned shrimp 4 1⁄2 Ounce, drained and finely chopped (1 Can)
  Apple 1 Small, peeled, finely chopped
  Snipped parsley 1 Tablespoon
  Curry powder 2 Teaspoon
  Salt 14 Teaspoon
  Pepper 1 Dash
  Wonton wrappers 1⁄2 Pound (Thirty Six 3X3 Inch Pieces)
  Oil/Fat 2 Cup (32 tbs) (For deep frying)

In skillet cook pork, onion, and celery in cooking oil till meat is browned and vegetables are tender; drain well.
Combine pork mixture, shrimp, apple, parsley, curry, salt, and pepper.
Place about 1 tablespoon filling in center of each won ton wrapper; moisten edges of wrapper with water and fold over filling.
Pinch together edges to seal.
Fry in deep hot fat (375°) till puffs are golden on both sides, about 1 1/2 minutes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 292 Calories from Fat 147

% Daily Value*

Total Fat 16 g25.3%

Saturated Fat 3.8 g19.2%

Trans Fat 0 g

Cholesterol 26.2 mg8.7%

Sodium 4085.7 mg170.2%

Total Carbohydrates 23 g7.6%

Dietary Fiber 1.7 g6.9%

Sugars 2.1 g

Protein 13 g25.7%

Vitamin A 4.6% Vitamin C 8.1%

Calcium 3.7% Iron 11.2%

*Based on a 2000 Calorie diet

Hawaiian Curry Puffs Recipe