Stylish local canapé food for any occasions. Small sizes make it ideal for family or friends gatherings. Easily consumed by adult and children too. We love how potatoes bring out the flavor and keeps you asking for more.
Ingredients
Pie Tee Filling
500g U.S. Russet Potatoes, julienned
500g Sweet Turnip, julienned
100g Carrot, julienned
100g Cuttlefish, soaked and cut into thin strips
30g Garlic, chopped finely
60g Dried Prawns, washed, soaked in hot water, drained and chopped
100g Minced Chicken
10pcs Dried Chinese Mushrooms, soaked and sliced
Cooking Oil to stir-fry filling
Pie Tee Filling Seasoning
30g Light Soy Sauce
20g Chicken Granule Powder
60g Oyster Sauce
1 tsp 5-spice Powder
1 tsp White Pepper, grounded
To taste, Sugar
To taste, Salt
Pie Tee Shell
100g All-purpose flour (sifted)
100g Rice Flour (sifted)
2 Eggs
300ml Water
3g Salt
6g Pepper Powder
Preparation
Prep Time: 30min | Cook Time: 60min
Method Preparing Filling
Heat up oil and sauté minced garlic until fragrant.
Add in the dried prawns and fry over medium-high heat until golden brown.
Add in the mushrooms, light soy sauce and stir-fry for approximately 2 minutes until fragrant. Add the minced chicken meat and mix until well combined.
Add in 1 teaspoon of 5-spice powder and mix well. Add in with the minced meat and cut mushroom. Add in the julienned turnips. Stir fry till heated through.
Add in the julienned U.S. Russet Potatoes & stir fry till thoroughly heated. Add in sugar and continue to stir fry, about 10 minutes. Then add in ground white pepper, chicken stock granules and salt, to taste. Mix until well combined. Lastly, add in julienned carrots for colour and cuttlefish for extra flavour.
Stir fry to mix thoroughly, taste and adjust seasoning if necessary.
Method Preparing Pie Tee Shell
In a mixing bowl, add in the sifted all-purpose flour and rice flour.
Add in the salt and pepper, followed by the eggs. Add in the water gradually. Combined everything together and mix until smooth.
Strain the batter, transfer into a big bowl and set aside.
Heat up enough oil in wok to cover the pie tee mould.
Dip the mould into the heated oil (medium heat)
Shake off excess oil and dip the mould into the batter until it is coated up to about 95% level (almost to the edge). Ensure it is well coated on the sides and bottom.
Lift the pie tee mould up and let the excess batter drip off before dipping it into the hot oil.
To separate the batter from the mould, jiggle the mould lightly and use a wooden chopstick to separate shell from the mould.
Once the pie tie shell is off the mould, deep-fry in the oil until it turns light golden brown in colour.
Transfer the pie tee shells onto a plate lined with paper towels to soak up the excess oil
Repeat the procedure with the rest of the batter. Once done, quickly store in an airtight container until needed.
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