step 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).
step 2
Make a hole or well in the center and pour in Eggland's Best Classic Egg (1).
step 3
Using a whisk, stir in one direction to mix in flour. Then in batches, slowly add in Water (3/4 cup).
step 4
Continue to mix until a smooth batter is formed.
step 5
Using a strainer, strain batter to remove any lumps.
step 6
Leave batter to rest, preferably 1 hour or so. And we're ready to fry the pie tee shells.
step 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.
step 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.
step 9
Once mold is just hot enough, lift up and shake off any excess oil.
step 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.
step 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.
step 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.
step 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.
step 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.
step 15
Drain the fried shells on paper towels. Cool completely before storing in an air-tight container to keep them crispy until needed.
step 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.
step 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.
step 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.
step 19
Drain the fried pie tee shells over paper towels and store in an air tight container once completely cooled.
step 20
First, shred Turnips (3 cups) into thin strips.
step 21
Shred Carrot (1/2) into thin strips.
step 22
Shred French Beans (3/4 cup) into long thin strips.
step 23
Soak and chop Dried Shrimp (1 oz).
step 24
Peel and chop Shallot (1 Tbsp).
step 25
Peel and chop Garlic (1 clove). And we're ready to fry the filling.
step 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.
step 27
Add in turnip and fry until well mixed.
step 28
Next, add in shredded french green beans and fry briefly.
step 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!
step 30
Dish up the fried turnip filling into a casserole dish.
step 31
Then, using a wide non-stick pan, make a thin omelette with the Eggland's Best Classic Eggs (3).
step 32
Shred the omelette into long thin strips.
step 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)
step 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.
step 35
Blend into a fine paste.
