This Oscar Sunday, make these flavorful empanadas Life of Pi style. In the book, the character talks about some of his favorite foods, one of them being Korma. Korma is a very flavorful vegetable dish made with curry and heavy cream. For this recipe, we’ve added shrimp considering the main character was at sea.
Makes about 40 emPi-nadas
- 3 tablespoons extra virgin olive oil
- 1/2 cup onions, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 small potato, diced
- 1 small carrot, diced
- 1 tablespoon jalapeño, diced
- 2 tablespoons tomato sauce
- 1/2 cup green peas, frozen
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1 teaspoon salt
- 1 cup shrimp, diced
- 1 teaspoon ground curry
- 1 cup heavy cream
- 1-14 ounce package dumpling or wonton wrappers
- Oil for frying
- Chop all ingredients
- In a large deep skillet, heat olive oil
- Add onions and sauté for about 5 minutes.
- Then add garlic and ginger and sauté for an additional minute.
- Add potato, carrot, jalapeño and tomato sauce.
- Season with salt and curry powder and continue to stir for a couple of minutes.
- Add shrimp, peas and heavy cream and simmer for 10 minutes or until potatoes and carrots are tender. If cram begins to dry out, add chicken stock 1/4 cup at a time.
- Scoop out vegetable and shrimp mixture and place in another bowl to let cool (leaving some of the curry sauce for dipping).
- Heat oil in a medium sauce pan.
- On a work surface, place about 1 teaspoon of veggie and shrimp in the middle of the wrappers.
- Wet edges of wrapper with water and seal. Press with edge of fork.
- Fry for about 1 minute or until golden. Turning halfway. Drain on paper towels.
- Serve immediately with curry dipping sauce.