Pie Tee Recipe
Pie Tee Recipe
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
- 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
- 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.
- 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.
- Prepare fi lling. Heat oil in a wok and lightly brown minced garlic. Add turnip and stirfry, then add chicken or pork and prawns.
- Stir in seasoning ingredients and crabmeat. Simmer until quite dry, then dish up and leave to cool.
- 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