Cooking Instructions
1.
First, sift
All-Purpose Flour (1/3 cup)
,
Rice Flour (1/3 cup)
and
Corn Starch (3 2/3 Tbsp)
into a mixing bowl. Then add in
Salt (1/4 tsp)
.
2.
Make a hole or well in the center and pour in
Eggland's Best Classic Egg (1)
.
3.
Using a whisk, stir in one direction to mix in flour. Then in batches, slowly add in
Water (3/4 cup)
.
4.
Continue to mix until a smooth batter is formed.
5.
Using a strainer, strain batter to remove any lumps.
6.
Leave batter to rest, preferably 1 hour or so. And we're ready to fry the pie tee shells.
7.
Before you start frying, pour the batter into a small cup. This cup should be wide and tall enough to completely submerge the pie tee mold.
8.
In a small pot, heat
Vegetable Oil (as needed)
for deep frying. Test oil temperature with a wooden chopstick. To heat up the pie tee mold, fully submerge the mold in the hot oil. Do not overheat the mold.
9.
Once mold is just hot enough, lift up and shake off any excess oil.
10.
To make regular Pie Tee shells with no brim, dip mould vertically into batter until almost to the top; about 95% of the mold.
11.
Then dip it again gently into the oil until the mold is almost fully submerged in oil. Wait till shell turns light brown and can be separated from the mold.
12.
Jiggle or shake the mold up and down to loosen up the shell, then remove shell with a chopstick or thin stick. Be careful not to break the shell in the removal process.
13.
Continue to fry until golden brown, then remove from oil. Repeat the steps above until almost all the batter in the cup is used up.
14.
Once the batter level in the cup becomes too shallow, pour the batter into a smaller cup, wide and tall enough to completely submerge the mold.
15.
Drain the fried shells on paper towels. Cool completely before storing in an air-tight container to keep them crispy until needed.
16.
To make brim shaped Pie Tee shells, dip mold vertically into batter until almost to the top, about 95% of the mold; the same dipping method as making regular Pie Tee shells.
17.
To create the brim, dip into hot oil, then immediately lift up the mould so that the shell opens up like a flower. Wait till shell turns light brown and can be separated from the mold.
18.
Jiggle or shake the mold up and down to loosen up the shell, then remove shell with a chopstick or thin stick. Be careful not to break the shell in the removal process.
19.
Drain the fried pie tee shells over paper towels and store in an air tight container once completely cooled.
20.
First, shred
Turnips (3 cups)
into thin strips.
21.
Shred
Carrot (1/2)
into thin strips.
22.
Shred
French Beans (3/4 cup)
into long thin strips.
23.
Soak and chop
Dried Shrimp (1 oz)
.
24.
Peel and chop
Shallots (1 Tbsp)
.
25.
Peel and chop
Garlic (1 clove)
. And we're ready to fry the filling.
26.
First heat up
Vegetable Oil (3 Tbsp)
in wok and saute chopped shallots and garlic. Then add in chopped dried shrimps and fry till fragrant.
27.
Add in turnip and fry until well mixed.
28.
Next, add in shredded french green beans and fry briefly.
29.
Lastly, add seasonings and fry till well mixed. Seasonings contain
Granulated Sugar (1 tsp)
,
Ground White Pepper (1/4 tsp)
and
Chicken Stock Granules (1 tsp)
. And we're done!
30.
Dish up the fried turnip filling into a casserole dish.
31.
Then, using a wide non-stick pan, make a thin omelette with the
Eggland's Best Classic Eggs (3)
.
32.
Shred the omelette into long thin strips.
33.
Assembling the pie tee: First, put a small lettuce piece into pie tee shell, then stuff with turnip filling. Top with shredded omelette and shrimp. Lastly, garnish with crispy fried shallots,
Scallions (to taste)
,
Red Chili Peppers (4)
and
Fresh Cilantro (to taste)
34.
Place cut red chili,
Garlic (5 cloves)
,
Fresh Ginger (1 in)
,
Granulated Sugar (2 Tbsp)
,
Distilled White Vinegar (2 Tbsp)
and
Salt (1/4 tsp)
in a blender.
35.
Blend into a fine paste.
