Kuih Pie Tee (Nyonya Top Hats) 娘惹小金杯

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Instructions

 

Pie Tee Batter:

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  First, sift all-purpose flour, rice flour and cornflour into a mixing bowl. Then add in salt.
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  Make a hole or well in the centre and pour in an egg.
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  Using a whisk, stir in one direction to mix in flour. Then in batches, slowly add in water.
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  Continue to mix until a smooth batter is formed.
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  Using a strainer, strain batter to remove any lumps.
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  Leave batter to rest, preferably 1 hour or so. And we're ready to fry the pie tee shells.

Pie Tee Shells:

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  Before you start frying, pour the batter into a small cup. This cup should be wide and tall enough to completely submerge the pie tee mould.
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  In a small pot, heat oil for deep frying. Test oil temperature with wooden chopstick. To heat up the pie tee mould, fully submerge the mould in the hot oil. Do not overheat the mould.
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  Once mould is just hot enough, lift up and shake off any excess oil. Removing excess oil ensures that the batter sticks properly to the mould.
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  To make regular Pie Tee shells (no brim): Dip mould vertically into batter until almost to the top, about 95% of the mould.
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  Then dip it again gently into the oil until the mould is almost fully submerged in oil. Wait till shell turns light brown and can be separated from the mould.
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  Jiggle/shake the mould up and down to loosen up the shell, then remove shell with a chopstick/thin stick. Be careful not to break the shell in the removal process.
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  Continue to fry until golden brown, then remove from oil. Repeat the steps above until almost all the batter in the cup is used up.
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  Once the batter level in the cup becomes too shallow, pour the batter into a smaller cup, wide and tall enough to completely submerge the mould.
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  Drain the fried shells on paper towels. Cool completely before storing in an air-tight container to keep them crispy until needed.
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  To make brim shaped Pie Tee shells (Top Hats): Dip mould vertically into batter until almost to the top, about 95% of the mould (same dipping method as making regular Pie Tee shells).
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  To create the brim, dip into hot oil, then immediately lift up the mould so that the shell opens up like a flower. Wait till shell turns light brown and can be separated from the mould.
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  Jiggle/shake the mould up and down to loosen up the shell, then remove shell with a chopstick/thin stick. Be careful not to break the shell in the removal process.
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  Drain the fried pie tee shells over paper towels and store in an air tight container once completely cooled.

Pie Tee Fillings:

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  First, shred turnip into thin strips.
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  Shred carrot into thin strips.
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  Shred french bean into long thin strips.
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  Soak and chop dried shrimps.
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  Peel and chop shallots.
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  Peel and chop garlic. And we're ready to fry the filling.
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  First heat up oil in wok and saute chopped shallots and garlic. Then add in chopped dried shrimps and fry till fragrant.
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  Add in shredded turnip and fry till well mixed.
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  Next, add in shredded french bean and fry briefly.
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  Lastly, add seasonings and fry till well mixed. And we're done!
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  Dish up the fried turnip filling into a casserole.
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  Then, using a wide non-stick pan, make a thin omelette.
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  Shred the omelette into long thin strips.
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  Assembling the pie tee: First, put a small lettuce piece into pie tee shell, then stuff with turnip filling. Top with shredded omelette and shrimp. Lastly, garnish with crispy fried shallots, spring onion, red chilli and coriander leaves. Serve chilli sauce on the side or drizzle on top.

Chilli Sauce:

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  Place cut red chillies, garlic, ginger, sugar, vinegar and salt in a blender.
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  Blend into a fine paste.