This recipe combines the delectable Penang Laksa with the traditional Nyonya Pie Tee. Serve these adorable bites to guests who’d appreciate a new twist to an old favourite. Photo courtesy of AFC. This recipe was first published in Flavours magazine.
Mix the prawn paste and belacan with the tamarind juice and pulp to make a sauce.
Grate the cucumber.
Remove sardines from the can and drain of excess tomato juice. Remove all the bones, then mash the flesh with a fork.
Set out all the filling ingredients and the sauce in individual bowls for your guests to assemble themselves and arrange the pie tee shells on a platter, starting with a portion of sardines at the bottom, followed by tiny amounts of the chillies, pineapple, mint leaves and onions, as desired.
Top with the prawn paste sauce and a slice of chilli.