How to Make Crispy Karipap (Sweet Potato)

The skin must be thin and crispy, the edges should be smooth and not thick and the core should be full, then it’s perfect. The sweet potato core is sweet and spicy.

Ingredients:

• Curry skin ingredients:
  • 500g / 4 cups wheat flour
  • 2 tablespoons of rice flour
  • 125ml /½ cup cooking oil
  • 28g / 2 tablespoons margarine
  • 250ml / 1 cup of water (**error: ignore 125ml in the video)
  • 1 teaspoon of salt
• Ingredients for sweet potato filling:
  • 1 kilo of orange sweet potato
  • 2 large red onions
  • 4 garlic cloves
  • 6-7 dry chili stalks
  • 45g /½ bowl of anchovies
  • OR 3 tablespoons of dried shrimp
  • ½ cup cooking oil
  • 3 bunches of spices (1 cinnamon, 3 cloves, 2 lavano flowers)
  • 2 sprigs of curry leaves
  • Salt to taste
  • Seasoning powder (if desired)
  • About 2 tablespoons of sugar
  • Enough water
  • 2 tablespoons of chicken or meat curry spices
  • Parsley

How to Prepare:

1. Ways to skin curry paste:
   1. Heat cooking oil and margarine.
   2. Mix cooking oil and margarine that has been heated into wheat flour, rice flour and salt.
   3. Pour cold water little by little until it becomes a dough.
   4. Cover the dough, then rest the dough for 3-4 hours or at least 1 hour.
2. Methods for the sweet potato filling:
   1. Finely grind shallots, garlic, anchovies, dried chili boiled with a little water.
   2. Heat oil, saute 3 spices and curry leaves until fragrant.
   3. Add ground ingredients, spice mix and a little water. Cook until the oil breaks and is a bit dry.
   4. Add salt to taste, sugar, seasoning powder (optional) and diced sweet potato.
   5. Pour water until the bahn is submerged then cover and cook until the sweet potato is soft.
   6. Once cooked and dry, sprinkle with slices of soup leaves.
3. Ways to make sweet potato curry:
   1. Divide and weigh the dough approximately 25/27g for one curry.
   2. Knead the dough and flatten it, then spoon the sweet potato filling.
   3. Fold and crimp the curry dough neatly.
   4. Repeat until you run out of dough and core
   5. Heat the oil, fry the curry paste until browned on medium-low heat. Move the curry often when fried.
   6. Then, remove and drain the oil. Sweet potato filling curry is ready to serve.

Tip:

• If there is no anchovy, it can also be replaced with dried shrimp or shrimp.
• The way to control the texture of the curry skin which is better and crisp is the oil for frying does not need to be too hot by using medium to slow heat.
• Avoid frying using a thin pan because the curry will brown in spots and the curry skin will cook unevenly.