Turn the curry puffs ONLY when one side is near light brown and crispy. Continue to deep fry on the other side until cooked. Remove the cooked curry puff from the hot oil with a strainer. Drain the crispy curry puffs on paper towels. And we're done! These curry puffs are best eaten...
It features the whole works of cockles, coagulated pig’s blood, taupok/bean curd puff and prawns topped with spicy cili sauce. The downside is that the price is slightly above average. Try the ‘fighting fish’ (Hokkien lingo - siow pak hu) - a fancy name for...