Ingredients:
For batter
125g plain flour
30g rice flour
Pinch of salt
1 egg, beaten
325ml water
Enough oil for deep-frying
Filling
1 tsp chopped garlic
1 - 2 tbsp oil
100g chicken or prawns, diced
400g yam bean, shredded
150g carrot, shredded
Seasoning
1 tsp light soy sauce
½ tsp salt
¾ tsp sugar
½ tsp chicken stock granules
Pinch of pepper
¾ cup water
Garnishing
75g bean sprouts, tailed and blanched
Shredded omelets
Cooked crab meat, flaked
Shallot crisps
Chopped spring onions
Chopped red fresh chillies
Directions:
Combine both flours in a mixing bowl; add the egg, water and salt to form a batter. Whisk slowly until well mixed. Strain batter.
Heat oil in a saucepan, with the pie tee mould immersed in the oil until mould is just hot. Lower the heat. Dip hot mould in the batter, ensuring that it’s thoroughly coated. Allow excess batter to drip off, then plunge mould into the hot oil. (The mould should not be overly hot and the batter must not sizzle when the mould is immersed.)
To separate the batter from the mould, jiggle the mould up and down to loosen the soft edges around it. The batter should come loose with a slight shake. Allow the casing to cook until it’s light brown. Drain. Cool and store in an airtight container.
For the filling, fry garlic and prawns until fragrant. Add yam bean, carrot and seasoning. Cook for 6 to 7 minutes and simmer until vegetables turn soft. Remove to cool. Put a little of the filling in the pie tee cases. Garnish and serve immediately.
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