Procedure:

Mash cream cheese in a bowl with fork until smooth. Add egg yolks and curry

powder; mix until completely lump-free; set aside. If time allows,

refrigerate for 2 hours for easier handling.

Using store-bought wonton wrappers or your own, place a teaspoon of cream

cheese mixture on a wrapper. Gather up the edges; pinch to enclose. Set on

cookie sheet; repeat with remainder.

Heat 4 to 5 cups oil in wok or skillet to 360 F. Fry 5 or 6 wontons

at a time for 3 to 4 seconds or until light golden brown. They will puff

up, so don't fry too many at once. Remove and drain on wire rack or paper

toweling. Serve with Nick's Sweet and Sour Dipping Sauce, warmed.