Prawn Curry Puffs

And serve up ready to eat – yum!

by Jamison Godfrey •

When people think of curry puffs they tend to think of a filling wrapped in pastry and oven baked or fried which can be a lot of work rolling the dough.

This is an easier way where you just add the ingredients to the choux paste and spoon them into hot oil, drain and serve. They’re a great to hand around when people come over while entertaining; I think they’re best served with a sweet accompaniment like tomato relish to really set the flavours off!

Choux paste
250ml water
100g butter
10g sugar
140g plain flour
4 eggs
200g cooked prawn meat chopped (keep some tails for garnish)
1 long red chilli de-seeded and chopped
½ red onion peeled and chopped
3 tablespoons chopped coriander
2 cloves garlic peeled and chopped
Zest of 1 lemon
2 tablespoons curry powder
Good homemade tomato relish to serve
Vegetable oil for frying


To make the choux paste, place the water, butter and sugar into a saucepan and bring up to the simmer slowly ensuring all the butter is melted.

Remove it from the heat and add the plain flour and combine well until lump free. Return it to a low heat and continue to stir well until it doesn’t stick to the side of the saucepan, then remove from the heat again to cool down slightly.

Now add the eggs one at a time mixing in well to form a smooth paste.

To the choux paste add the chilli, onion, coriander, garlic, lemon zest and curry powder and mix with a wooden spoon until all combined.

Pre-heat vegetables to about 170°, (too hot and they will burn), and spoon in batches of 5-6 at a time. Once cooked, drain on paper towel and break one open to ensure they are cooked correctly, they will be dough -ike inside and slightly runny if under done.

Place them onto serving dishes while hot and put the saved prawn tails in the end of each one, then serve with the tomato relish and go for it!

Spoon the mix into the hot oil.
And mix it all up.
Add the eggs.
Mixing up the Choux paste.

This recipe is from award winning chef Jamison Godfrey of the Drunken Admiral restaurant in Hobart, Tasmania. If you’re ever in Hobart we highly recommend visiting the Drunken Admiral and sampling their delicious menu of seasonal, local produce for yourself.
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