Pie Tee Shells (50 pieces)
¾ Cups of
wheat flour
1
tablespoon of rice flour
1 eggs
beaten
¾ cups of
water
Salt and
pepper
Oil for
frying (use a small pot)
Pie tee
mould must be used
Method:
1. Sieve flour, add salt and pepper.
2. Add beaten egg to flour, mix
gradually, adding water to make a smooth batter.
3. Sieve the batter before use. Ideally
place the batter into a slim glass or cup for easier handling of batter.
4. Heat oil in pot.
5. Heat Pie Tee mould in oil, then
remove it and dip it in batter and place mould immediately in oil till shells
get a little brown and loose. Remove and drain on paper.
6. When slightly cool, place in a lined
tin or airtight bottle.
2 medium
size turnip (bangkwang) shredded (press out some water)
1 carrot
(shredded)
1 bowl of
shrimps
1 bowl of
boneless chicken breast (small cubes)
½ bowl of
hard tauhu, shredded finely and fried a little
½ bowl of
dried cuttlefish, shredded thinly
2 tsp of
mix spices for cakes
Some garlic
Salt and
pepper to taste
Chicken
stock
Oil for
frying
For
garnishing:
Salad
leaves for lining the shells (to keep the shells crispy when serving)
Boiled
crabmeat from 2 crabs
Omelette,
finely diced
Coriander
leaves, chopped
Fried
shallots
Chilli
vinegar sauce
Method:
1. Heat the wok and fry the garlic, add
shrimps and chicken meat.
2. Add carrot and turnip. Stir then add
cuttlefish.
3. Mix in the chicken stock, stir and
let the mixture dry to a quarter. Add tauhu.
4. Stir in spices, salt and pepper.
5. Leave the filling to cool.
6. Lined the Pie Tee shells with salad
leaves and put in the fillings, sprinkle with garnishing and serve with vinegar
chilli sauce.
Copied and modified by Catherine Cheng.