PIE TEE

Pie Tee Cups

1 cup + 2 tbsp rice flour
1 cup all-purpose flour
1/3 cup corn starch/ flour
2 large eggs
1/2 tsp salt
400 ml water - extra for adjusting as you go along

4 cups vegetable oil for frying

Filling :

2 tbsp vegetable oil

2 tbsp chopped onion

1 tsp chopped garlic
1 large jicama/bangkuang - finely shredded
1 piece dried squid - wash and shred fine

or/and 2 tbsp dried shrimp - wash and chop fine
1 carrot - peeled and finely shredded
1 tsp fish sauce
½ tsp salt
½ tsp white pepper

1/2 cup stock/water

Garnishes:

Coriander leaves
Red chilli, finely sliced

Cooked Shrimp - skinless

Crab Meat - steamed with some shaoxing wine

Fried Shallots

Omelette - thinly julienned

Chilli sauce

Method:

To prepare the Pie Tee Cups

Mix all ingredients together and leave aside for 30 minutes.

Heat the oil then put the Pie Tee mould in the oil to heat up.

Dip the mould into the batter and plunge back into the hot oil.

Fry until light brown. Then shake to remove the cup from the mould. Use a skewer to aid if the cup does not fall off the mould by itself. When dislodged, fry the cups until crispy.

Place on overturn cake rack which has the kitchen paper underneath, to drain,

Repeat until all the batter is used up.

Refry the cups until golden brown and crispy, drain.

Pie Tee cups can be prepared ahead and kept in air-tight container until needed.

To prepare the FILLING

Put the oil in a hot wok and stir fry onion and garlic.

Add the rest of the ingredients, fry until vegetables are fairly soft and the sauce all soaked up by the vegetables. Leave them to cool.

To serve:

Place pie tee cups separately and guests are to fill the cups with the filling and garnishes.

Source: Lily's

Lets Enjoy