Pie Tee
Pie Tee
Try this easy, popular Peranakan snack recipe by Martin Yan from Back to Basics.
  • Technique Deep Frying
  • Preparation Time 15 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 60 servings
  • 140 grams Rice flour
  • 70 grams Tapioca flour / cornflour
  • 50 grams Plain flour
  • ¼ teaspoon of Salt
  • ⅛ teaspoon of slaked lime (kapur)
  • 2 Eggs - slightly beaten
  • 250 millilitres - 275 mlmillilitres Water
  • 1 litre Oil for deep frying
  • Turnip Filling:
  • 60 millilitres Cooking oil
  • 300 grams Prawns (shrimps), shelled and deveined
  • 10 cloves Garlic, peeled and pounded
  • 2 tablespoons Preserved soy bean paste (tau cheong)
  • 1 kilogram Turnip cut into thin strips
  • 1 litre Water
  • 2 tablespoons Light soy sauce
  • ½ teaspoon Thick soy sauce
  • Salt to taste
  • 3½ tablespoons Sugar
  • Garnish:
  • 2 sprigs Coriander leaves (cilantro), chopped
  • Omelette, made from 1 beaten eggs, sliced thinly
  • 1 red chillyi, chopped
  1. To make Pie Tee Case:
  2. Sift all the flours and salt into a bowl
  3. Make a well in the centre and add the beaten egg
  4. Whisk slowly until well mixed
  5. Add slaked lime and water gradually
  6. Whisk until smooth
  7. Strain the batter
  8. Heat cooking oil
  9. Place pie tee mould into the hot oil until it is heated through
  10. Dip the hot mould in the batter, lift it up and lower it into the hot oil
  11. Jiggle it up and down immediately so that the soft edge around the case loosens and forms a brim
  12. If you leave it in the oil without jiggling, you will not get a brim
  13. When the case hardens (not too hard or it will be difficult to remove), use the tip of a small blunt knife to ease it off the mould
  14. Fry till golden brown
  15. Remove and drain on absorbent paper
  16. Cool and store in an airtight container
  17. Pie tee cases can be stored for a week
  1. Filling:
  2. Heat the cooking oil and fragrant chopped garlic
  3. Add preserve soy bean paste and fry until oil surfaces
  4. Add in the prawns (shrimps)
  5. Lower the heat, add turnip and stir well
  6. Pour in water
  7. Bring to boil
  8. Season well with light and thick soy sauce, salt and sugar
  9. Simmer until turnip is soft and gravy becomes dry
  1. To serve:
  2. Spoon the fillings into each pie tee case
  3. Garnish and serve immediately with chilli sauce

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