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Wing Yip’s guide to party season snacks, drinks and gifts

Dec 30 2013

Eat, drink and be merry

Egg rolls, prawn toasts, spicy skewers and more; Oriental delicacies make great finger food to serve to guests during the festive period. Wing Yip’s favourite dipping sauces are an essential part of the party, so stock up on Sweet Chilli Sauce,Thai Sriracha Chilli Sauce and Plum Sauce before the festive season gets into full swing.

Chinese Beers such as Tsingtao and Tiger beer are light in colour and taste and are a great accompaniment to Oriental snacks. If you want to add a Japanese beer into the mix then Sapporo Premium Beer is a light and crisp, food-friendly brew that goes well with food.*


Why not get the party started with this recipe?

Curry puffs

A Far Eastern version of a Cornish pasty, these curry puffs can be filled with beef, chicken or turkey. You will need an 8cm cutter for the pastry or larger if you wish. This recipe uses short crust pastry but you can use puff pastry as a substitute. Don't overfill and seal the edges tightly.

Ingredients
54g minced beef or chicken
2 tbsp Wing Yip Curry Concentrate
1 cup water
1 medium onion (finely chopped)
1 green chilli (sliced) (optional)
1 large or 2 medium potatoes (small dice)
1 packet (2 blocks) short crust pastry
1 cinnamon stick
5 garlic cloves
3 cardamoms
3 tbsp vegetable oil

Method
1)Heat the oil in a pan or wok and drop the cinnamon, cloves and cardamom into the hot oil.
2) Add chopped onion and sauté until onion starts to caramelise.
3) Then add curry paste and sauté for 5 minutes, adding the water a tablespoon at a time to stop paste from sticking.
4) Add minced beef or chicken and continue to stir until meat is sealed.
5) Add water, cover and cook curry over medium heat for 20 minutes.
6) Stir from time to time and keep adding water half a cupful at a time if curry is too dry.
7) When meat is half cooked add diced potatoes and green chilli and stir well.
8) Cover and continue cooking for a further 15 minutes or until the potatoes are cooked. Season to taste. The consistency of curry should be tacky but not dry. If it not, turn up heat and cook with lid off until extra water has evaporated.
9) Skim off oil and allow curry to cool.
10) Roll out pastry on a floured surface and cut out rounds.
11) Fill pastry with spoonful of curry mixture, run water round half, fold over and seal. Crimp pastry with a fork or fingers.
12) Place curry puffs on a floured tray.
13) Cook in a medium oven for approximately 20 minutes until cooked.


* Drink Aware, Wing Yip promotes responsible drinking

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