【經典小食】港式咖喱角 Hong Kong style curry puff
唔少國際美食嚟到香港，都出現本地嘅變奏版本，變得更富本土色彩。咖喱角就係最佳嘅例子，港式嘅咖喱角改用春卷皮包住餡料，同原以麵包皮包住餡料嘅Samosa好唔同，食落更香口，亦由主食變成小食，更加適合本地人嘅口味。
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1牛肉用生粉、糖及鹽醃10分鐘 Marinate minced beef with corn starch, sugar and salt for 10 minutes. -
2洋葱切碎 Chop onion.
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3爆香蒜蓉及洋葱 Stir fry minced garlic and onion until fragrant. -
4下免治牛肉炒勻 Add in minced beef and stir well. -
5再下咖喱粉炒勻 Add in curry powder and stir well. -
6將卷皮一開二成兩個長方形，放入適量饀料 Cut each spring roll sheet into two rectangle. Add some filling. -
7摺成三角形 Fold in into a triangle. -
8燒熱油，下咖喱角炸至春卷皮金黃熟即成 Deep fry until spring roll sheet golden brown. Done. -
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