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Pie Tee Recipe

Pie Tee Recipe

Pie Tee Recipe

Ingredients :
Pie Tee Shells

    • Plain (all-purpose) fl our – 90 g
    • Rice fl our – 1 Tbsp
    • Salt –1/4 tsp
    • Egg – 1, beaten
    • Water – 190 ml
    • Cooking oil for deep-frying
    • Lettuce – 1/2 a head, torn into small pieces
    • Crisp-fried shallots
    • Coriander (cilantro) leaves

Filling :

    • Cooking oil – 3 Tbsp
    • Garlic – 4 cloves, peeled and minced
    • Turnip (bangkwang) – 450 g, peeled, fi nely shredded and squeezed to get rid of excess water
    • Chicken or pork – 240 g, diced
    • Prawns (shrimps) – 240 g, shelled, cleaned and diced
    • Crabmeat – 90 g


    • Five-spice powder – 1/4 tsp
    • Salt – 1 tsp
    • Ground white pepper – 1/4 tsp

Method :

    1. Prepare pie tee shells. Sift plain and rice fl ours into a small bowl. Add salt. Stir in egg and mix with water to make a smooth runny batter. Strain if batter is lumpy.
    2. Heat oil for deep-frying in a deep pan and heat pie tee mould in hot oil for a minute. Remove hot mould and dip in batter. Place mould in hot oil until pie tee is golden in colour. Loosen pie tee from mould by shaking it gently or using a fork to push it down to drain on absorbent paper. Continue until batter is used up. Leave shells to cool and store in an airtight container until required.
    3. Prepare fi lling. Heat oil in a wok and lightly brown minced garlic. Add turnip and stirfry, then add chicken or pork and prawns.
    4. Stir in seasoning ingredients and crabmeat. Simmer until quite dry, then dish up and leave to cool.
    5. To serve, line pie tee shell with a small piece of lettuce. Spoon in 2 tsp fi lling and garnish with crispy shallots and coriander leaves. Serve with chilli sauce if preferred. Serve immediately to avoid pie tee shells from becoming soggy.

Preparation time : 1 hour
Cooking time : 1 hour 30 minutes
Makes 38