Ingredients: |
Ingredients: Tart Shells:
4 T. all-purpose flour
4 T. corn starch
12 T. rice flour
1/4 t. baking powder
1/4 t. salt
1 beaten egg
1 1/4 c. water (more or less)
Oil for deep frying
Pie tee mold (available at specialty stores or online
Filling:
1 T. vegetable oil
4 ozs. shrimp, finely chopped
1 c. shredded shitake mushrooms
1 t. minced garlic
1 c. shredded carrot
1 T. oyster sauce
Water, as needed
1 c. shredded jicama
salt, to taste
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Directions: |
Directions:Tarts:
Mix all ingredients together, using an electric mixer to get a smoother consistency. Strain to remove lumps. The mix should resemble pancake batter. Dip pi tee mold into hot oil. When it is well heated, dip it into the batter, almost to the top of the mold. Gently shake off excess and place in hot oil. When it starts turning golden brown, gently shake the shell of the mold and fry a little longer until fully golden brown. Remove shell from oil, drain and cool. Store in an airtight container, if not using immediately. They may get soft; crisp them up by placing in a 350 oven for about 5 minutes.
Filling:
Heat oil in a wok or frying pan. Add shrimp, mushrooms and garlic. When shrimp is just starting to turn pink, add the carrot and oyster sauce. Add a little water as needed to cook the carrots just until they start to soften. Turn off heat, add jicama and salt to taste.
Garnish:
1 plain omelet, shredded (mix 1-2 eggs in a bowl; fry into a thin, crepe like omelet with salt and pepper to taste)
Fried shallots
Green onions, finely chopped
Preferred chili sauce for dipping
Assembly:
Use chopsticks or a small fork to fill the pie tee shells with filling. Add garnish on top. Serve immediately. |
This recipe for KUIH PIE TEE is from