Answer from Wikipedia - " Pie Tee is a thin and crispy pastry tart shell kuih filled with a spicy, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish. The shells are made of flour. Similar to Popiah [spring rolls], the main filling is shredded Chinese turnips and carrots and some other ingredients".
For the Filling Recipe, please refer here.
I am sharing here the recipe for Pie Tee.
Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]
Ingredients
Batter Ingredients For Pastry Shells
180 gm rice flour
50 gm plain flour
50 gm cornflour
1/4 tsp baking powder
3/4 tsp salt
1 egg
350 ml water
500 ml or more oil for frying
- Sieve all the 3 types of flour into a mixing bowl. Add in salt and baking powder.
- Lightly beat the egg and add in to sifted flour together with water. Use a whisk to mix the batter well until smooth [the batter is watery]. Leave to stand for about 1 hour before use.
- Heat Pie Tee mould in oil over a low fire. When hot, dip the mould into the batter to cover up to 2/3 of the mould or almost to the rim.
- Deep fry in the oil until set. Shake pastry shells off the mould and fry until golden brown. Drain well on paper towels and cool before storing in air-tight containers.
- Serve pie tee with pei tee filling, garlic chilli sauce and some fried crispy shallots.
Note: Keep well for at least a week. If shells have lost their crunch, toast them for a few minutes in a preheated oven.
This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe
I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray
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