Malaysian Puffs

• 2 tablespoons olive oil
• 2 garlic cloves (finely chopped)
• 2 small jalapenos (finely chopped)
• 4 medium shallots (finely chopped)
• 1 teaspoon turmeric
• 14 lb shrimp, peeled, deveined, chopped
• 14 lb bean sprouts
• 2 medium scallions (finely chopped)
• 14 lb firm tofu (chopped)
• salt (to taste)
• 1 cup flour
• 5 tablespoons vegetable oil
• 14 cup water
• 1 pinch salt
• oil (for frying)

1. For Filling:.
2. Heat oil in wok and stir-fry garlic, jalapeno pepper, shallots and turmeric until fragrant.
3. Add shrimp and cook for 1 minute.
4. Add bean sprouts and scallions, cook for 2 minutes.
5. Add tofu, stir to heat through.
6. Add salt to taste and remove from heat.
7. For Pastry:
8. Combine flour, oil, salt and enough water to make dough and knead for 5 minutes.
9. Roll out dough and use a cookie cutter to make rounds about 3 inches across.
10. Place a teaspoon of filling on each round, dampen the edges with water, and fold over to make a half-moon shape.
11. Seal with a fork.
12. Deep fry until golden.

olive oil, garlic, jalapenos, shallots, turmeric, shrimp, bean sprouts, scallions, firm tofu, salt, flour, vegetable oil, water, salt, oil

Taken from www.food.com/recipe/malaysian-puffs-172069 (may not work)