Hawaiian Curry Puffs
|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|
|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.