To make pie tee shells, we must first make the batter so In a mixing bowl, add in the sifted all-purpose flour,rice flour and salt.
Then add in the eggs.
Gradually add in water, whisking the ingredients at the same time.
Combined everything together and mix until smooth.
Strain the batter.
Transfer the batter to a big bowl and set aside.
When ready to make the pie tee, heat up enough oil in wok or pan deep enough to cover the pie tee mold. Using medium heat, dip the mold into the heated oil until it's just hot ( but not too hot ).
Shake off excess oil and dip the mold into the batter until it's coated up to about 95% level (almost to the edge) making sure it's well coated on the sides and bottom.
Lift the pie tee mold up and let the excess batter drip off before dipping it into the hot oil.
To separate the batter from the mold, jiggle the mold lightly and use a wooden chopstick to separate shell from the mold.
Once it's off the mold, deep fry in the oil until it turns light golden brown in colour.
Transfer it onto the plate lined with kitchen paper towels to soak up excess oil from the pie tee shells.
Repeat the same with the rest of the batter. Then quickly store in an airtight container until needed. And we're done!
To serve, fill the pie tee shells with savory turnip filling and then top with cooked prawn, shallot crisps, coriander leaves and chilli sauce.
For the savory turnip filling, visit this link: http://www.huangkitchen.com/stir-fry-savory-turnip-fillings/
It is such a wonderful treat - crispy shell with sweet and crunchy flavour of turnips. For more, like us on Facebook and get instant updates on our latest recipes at www.Facebook.com/huangskitchen
- 180.0g All-purpose flour, sifted
- 2.0Tbsp Rice flour, sifted
- 0.0tsp Salt
- 2.0 Eggs
- 1.0c water
- 2.0c oil, deep fry