NYONYA KUIH PIE TEE
Whether the party is Malaysian or American, Nyonya Kuih Pie Tee’s hors d’oeuvres are always a hit.
Nyonya Kuih Pie Tee is an excellent example of a small product that packs a big punch.
Nyonya Kuih Pai Tee is a delectable snack that includes simple flavors and a wonderful blend of fresh ingredients. They are among the most imaginative and brilliantly exquisite Nyonya inventions, and they look as good as they taste.
Making Kuih Pie Tee involves a lot of patience and time, so it’s not for the faint of heart. Because of their crisp, delicate, and attractive appearance, the results are definitely worth the effort.
The julienned jicama, carrot, and chopped shrimp are cooked in a two-step procedure that begins with the creation of the “top hats” using a metal mold.
These eye candy goodies are then put together with the help of these substances.
Any party, whether it’s a Malaysian get-together or an all-American schmooze fest, will benefit from serving Nyonya Kuih Pie Tee as an appetizer. These snacks have a wow quality that everyone will be awed by.
Each serving of this recipe has only 201 calories.
INGREDIENTS:
TOP HATS CASES
- 100 g of plain flour
- 1 tbsp of rice flour
- 1 lightly beaten egg
- 180 ml of water
- 1 pinch of salt
- oil
- 1 metal mold
FILLING:
- 6-8 chopped, shelled and deveined shrimp
- 1 julienned jicama
- 1 julienned carrot
- 2 cloves of chopped garlic
- 2 chopped shallots
- salt
- white pepper powder
- 1 dash of oyster sauce
INSTRUCTIONS:
- Use an electric mixer to thoroughly blend all ingredients in a mixing dish. The batter can be whisked if you don’t have an electronic mixer. With the mold in the oil, heat the oil in a wok. The mold should not be overheated. Take a mold and dip it into the batter, then deep fried the batter. It’s easiest to remove the case while still in the mold by jiggling it up and down. Remove the case from the wok once it has turned a light brown color and set it aside.
- You can cook the filler in an oiled pan. Mix chopped garlic and shallots into a pan and cook until they begin to brown.
- Toss in the jicama, the carrots, and the shrimp and season to taste with oyster sauce, salt, and pepper.
- For 5 minutes, cook.
- In order to serve, put the filling in the cases and garnish with spring onion.