【經典小食】港式咖喱角 Hong Kong style curry puff

唔少國際美食嚟到香港,都出現本地嘅變奏版本,變得更富本土色彩。咖喱角就係最佳嘅例子,港式嘅咖喱角改用春卷皮包住餡料,同原以麵包皮包住餡料嘅Samosa好唔同,食落更香口,亦由主食變成小食,更加適合本地人嘅口味。

製作時間: 1小時內
份量人數: 7-8人

食材
免治牛肉 Minced beef 200 克/g
洋葱 Onion ½個/pc
春卷皮 Spring roll sheet 12 張/sheet
蒜蓉 Minced garlic 1湯匙/tbsp
咖喱粉 Curry powder 1湯匙/tbsp
生粉 Corn starch 1湯匙/tbsp
糖 Sugar 1茶匙/tsp
鹽 Salt ½茶匙/tsp

作法:
1 :


牛肉用生粉、糖及鹽醃10分鐘 Marinate minced beef with corn starch, sugar and salt for 10 minutes.
2 :
洋葱切碎 Chop onion.
3 :


爆香蒜蓉及洋葱 Stir fry minced garlic and onion until fragrant.
4 :


下免治牛肉炒勻 Add in minced beef and stir well.
5 :


再下咖喱粉炒勻 Add in curry powder and stir well.
6 :


將卷皮一開二成兩個長方形,放入適量饀料 Cut each spring roll sheet into two rectangle. Add some filling.
7 :


摺成三角形 Fold in into a triangle.
8 :


燒熱油,下咖喱角炸至春卷皮金黃熟即成 Deep fry until spring roll sheet golden brown. Done.
9 :




- 食譜來源 : https://cook1cook.com/recipe/53871
- 發掘更多美食 : https://cook1cook.com