Pie Tee (Nyonya Crispy Cups with Jicama and Prawn Filling)
Local name: Kuih Pie Tee
In short: Thin, crisp fried batter cups filled with braised jicama, carrot and prawns, topped with egg, coriander and chili, a Nyonya party snack. It takes about 1 h 40 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 1 h
- Resting
- 30 min
- Total
- 1 h 40 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 205 kcal
Pie tee are tiny, lacy-crisp cups made by dipping a hot mold into batter and frying it, then filling them with a savory mix of braised jicama, carrot and prawns. They are a Nyonya favorite at Chinese New Year and family parties, often called top hats because of their shape. Fill them just before eating so they stay crisp. A special mold is needed for homemade shells, but ready-made shells are sold in Asian groceries.
Instructions
- Whisk both flours, the salt, egg, water and 1 tbsp oil into a thin, smooth batter. Strain it, then rest it for 30 minutes.
- For the filling, heat 1 tbsp oil in a pan. Fry the shallots and garlic for 1 minute, add the prawns and cook for 1 minute, then add the jicama and carrot and stir for 2 minutes.
- Add the soy sauce, oyster sauce, sugar, pepper and water. Cover and simmer for 10 to 12 minutes, until the vegetables are soft and the liquid has been absorbed. Cool completely.
- Heat the deep-frying oil in a small, deep pot to 190°C (375°F), with the pie tee mold in it for 2 minutes so the mold gets very hot.
- Lift out the mold, drain off excess oil and dip it into the batter, up to but not over the top rim. Lower it straight back into the hot oil.
- Fry for about 20 seconds, until the shell loosens and slides off, then fry the shell until golden, about 1 minute. Lift out and drain upside down on paper towels. Repeat with the remaining batter, reheating the mold each time.
- Let the shells cool completely so they crisp. Fill each one with about 1 tbsp of the filling and top with egg, coriander and chili. Serve right away with sweet chili sauce.
Tips
- Pie tee molds are sold at Asian shops and online. If you cannot find one, buy ready-made shells and make just the filling, which can be made 2 days ahead.
- Fill the shells only when you are ready to serve. Store unfilled shells in an airtight container for a week and refresh them in a 150°C (300°F) oven for 5 minutes.
Questions and answers
Do I need a special mold to make pie tee shells?
For homemade shells, yes. The cup-shaped mold with a long handle is what shapes them. Ready-made shells are sold at Asian groceries and are a good shortcut.
Can I make pie tee ahead of time?
Yes, in parts. Make the shells up to a week ahead and the filling 2 days ahead, and assemble just before serving so the shells stay crisp.
What goes in a pie tee?
The classic filling is braised jicama and carrot with prawns, topped with chopped boiled egg, coriander and chili. Some families also add crab or chicken.
How long does it take to make Pie Tee (Nyonya Crispy Cups with Jicama and Prawn Filling)?
About 1 h 40 min in total: 40 min of preparation and 1 h of cooking.
How many calories are in Pie Tee (Nyonya Crispy Cups with Jicama and Prawn Filling)?
About 205 kcal per serving, with 7 g of protein, 20 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 205 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 20 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 350 mg |
Estimated values, calculated from the ingredients.
