Recipe Ingredient
- Batter for the shells:
- 100g plain flour
- 1 tbsp rice flour
- 1/4 tsp salt
- 1 egg, lightly beaten
- 180ml water
- Enough oil for deep frying
- Filling (vegetarian style):
- 400g yambean (sengkuang), finely shredded, with excess water squeezed out
- 100g carrot, finely shredded
- 5 dried Chinese mushrooms, soaked and cut into thin slices
- 1 tsp chopped ginger
- 3 tbsp oil
- Seasoning:
- 1 tsp vegetarian oyster sauce
- 1 tsp salt
- 1 tsp light soy sauce
- 1 tsp sugar
- A dash of pepper
- Thickening (blend):
- 1 tbsp corn flour
- 2 tbsp water
Instructions
- For the shells (top hats): Sift plain flour and rice flour together. Place sifted dry ingredients and salt into a mixing bowl. Add egg and mix with water to make a runny batter. Strain the batter.
- Heat oil in a deep wok or pan. Place pie tee mould in the hot oil for one minute. Remove the hot mould and dip into the batter.
- Put mould in hot oil until shell is golden in colour. Give the mould a little shake to dislodge the shell. Pick it up with a pair of chopsticks and place on absorbent paper to cool. Store in an airtight container or tin until needed.
- For the filling: Heat oil and lightly brown ginger. Add mushrooms, yambean and carrot and stir-fry for a while. Add seasoning and simmer until quite dry. Dish up and cool.
- Just before serving, put in two teaspoons of filling and garnish with shallot crisps. Serve with chilli sauce.
