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Kuih Gunting Berempah

WITH

TABASCO® Sweet & Spicy Sauce

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Serves 6pax

7-9mins

Ingredients Icon INGREDIENTS

  • 2 cups all-purpose flour
  • 2 tbsp rice flour (for extra crunch)
  • 2 tbsp margarine or butter
  • 1 egg
  • 3 tbsp TABASCO® Sweet & Spicy Sauce
  • 2 tbsp finely blended dried shrimp (optional but adds umami)
  • 1 tsp curry powder
  • 1/2 tsp fennel seeds (crushed)
  • 1/2 tsp salt (adjust to taste)
  • 1 tbsp sugar (optional)
  • 1-2 tbsp water (if needed to bind dough)
  • Oil for deep frying
  • 1-2 stalks curry leaves

Directions Icon DIRECTIONS

  • Mix flour, rice flour, curry powder, fennel seeds, salt, sugar, and dried shrimp (optional). Rub in butter or margarine until crumbly.
  • Add an egg and TABASCO® Sweet & Spicy Sauce. Mix into a dough, add water (1 tbsp at a time) if too dry.
  • Roll dough to 2-3 mm thick. Cut into squares or strips.
  • Fry in oil over medium heat until golden and crispy. Drain on paper towel.
  • Let cool completely. Store in an airtight container.

trademark Icon TRADEMARK NOTICE

  • TABASCO® and the DIAMOND and BOTTLE LOGOS are trademarks of McIlhenny.Co

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