Pie Tee

Name: Pie Tee
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50 pieces
Ingredients: 50 g plain flour; 50 g white rice flour; 25 g cornflour (starch); 1 egg; 1200 g water; ¼ tsp salt; cooking oil; 500 g yam beans (sengkuang); 150 g carrots; 100 g peanuts; 6 eggs; 1500 g water; 500 g cold water; 200 g fresh prawns; 5 bird's eye chilli (chilli padi); 5 fresh red chillies; 8 garlic cloves; 15 g fresh ginger; 1 tsp sugar; 3 tbsp lime juice; ¼ tsp salt; 1 tbsp vinegar; 35 g shallots; 15 g dried shrimp; 20 g cooking oil; 15 g dried shiitake mushrooms; 1 tsp chicken stock powder; 20 g oyster sauce; 1 tsp white pepper powder; 2 sprigs fresh coriander

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Prep. 10 min

Total 1 h 30 min

50 pieces

Ingredients

Pie tee shells

plain flour
50 g
white rice flour
50 g
cornflour (starch)
25 g
egg
1
water
1200 g
salt
¼ tsp
cooking oil to deep fry

Filling

yam beans (sengkuang) peeled and cut in blocks that fit into wide feeder tube
500 g
carrots peeled
150 g
peanuts
100 g
eggs
6
water
1500 g
cold water
500 g
fresh prawns (approx. 25 pieces), small-sized, deshelled, deveined
200 g
bird's eye chilli (chilli padi)
5
fresh red chillies
5
garlic cloves
8
fresh ginger
15 g
sugar
1 tsp
lime juice
3 tbsp
salt
¼ tsp
vinegar
1 tbsp
shallots
35 g
dried shrimp rinsed
15 g
cooking oil
20 g
dried shiitake mushrooms soaked to soften, stems removed, cut in thin slices
15 g
chicken stock powder
1 tsp
oyster sauce
20 g
Chinese rice wine (Shaoxing Hua Tiao) (optional)
15 g
white pepper powder
1 tsp
fresh coriander leaves only
2 sprigs
fresh red chillies deseeded, cut in thin strips
2