PIE TEE (TOP HAT)

- by Catherine Cheng

 

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.

 

Pie Tee Filling

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.