Kueh Pie Tee

1 hr 30 mins



Crispy savoury shells packed with sweet, spicy and juicy fillings – “Just one bite” never seems to work on these delectable little treats.
With the ingenious invention of Kueh Pie Tee moulds, you can now easily replicate the iconic tiny pleated shells from scratch! Simply heat the mould in oil and dip into the batter. For that extra thin crisp skin, make sure to let the extra batter drip off before sinking the mould back into the oil. Gently shake the shell off and let it swim in hot oil, only a few seconds needed, for the translucent yellow shells to achieve its maximum crispiness.  
Make your Kueh Pie Tee shells ahead of time and help them stay crispy and delicious in airtight containers. Pair this satisfying crunch with the refreshing mix of juicy chopped vegetables and dried prawns. And preparing the fillings only requires a few minutes of frying in one wok – how simple is that!
There are countless ways to enjoy these tiny treats. We kept our adaptation of this popular Peranakan snack simple yet elegant by topping it shredded eggs, blanch prawns and the finishing touch of a dollop of chilli sauce. So simple to make and delectably fun to eat – What are you waiting for?! Time to gather everyone for a Kueh Pie Tee party!
#themeatmensg #simple #delicious

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Place fresh red chillies, 4 chilli padi, 1 clove garlic, juice from 5 calamansi, ½ tsp vinegar, 1½ tsp sugar and ¼ tsp salt in a blender. Blend until smooth. Set aside.
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Beat one egg. Pour egg into a non-stick pan over medium heat. Swirl pan quickly so that batter covers the whole base of the pan.
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Cook for 1-2 minutes until it's is no longer wet.
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Transfer to a board, roll and slice thinly. Set aside.
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Boil shrimp in hot water for 1 minute. Transfer to an ice bath to stop cooking. Drain.
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Cut shrimp into halves. Set aside.
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Heat 2 tbsp oil on medium heat.
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Saute minced shallots and garlic, fry for 30 seconds.
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Add in 35g chopped dried shrimp until fragrant.
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Add in 1 tbsp preserved soya bean paste and fry for 1 minute.
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Add in 300g julienned yam bean, 150g julienned carrot and 50g thinly sliced long bean.
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Season with ¼ tsp sugar, ¼ tsp white pepper and ½ tsp salt.
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Cover and simmer on medium heat until vegetables are soft. Season with sugar and salt to taste, if needed.
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Dish out and set aside.
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Sift 50g all purpose flour, 50g rice flour and 30g corn flour.
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Make a well in the centre and pour in 1 beaten egg, 210ml water and ¼ tsp salt.
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Whisk until smooth. Strain.
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Heat oil on medium heat for deep frying.
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Submerged pie tee mould into the hot oil to heat it up.
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Dip the mould into the pie tee batter almost to the brim.
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Drip off excess batter and plunge it into the oil.
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Let it fry for a few seconds before jiggling the mould up and down to loosen the pie tee case from the mould. Use a wooden skewer if needed, to dislodge the pie tee from the mould.
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Fry the pie case until golden brown.
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Remove and place on a tray lined with kitchen paper towel.
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Once it's cooled, store in an airtight container.
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To assemble, fill pie tee cases with the yam bean filling, garnished with a slice of prawn, a few strands of egg omelette, a coriander leaf and finally a dollop of chili sauce.
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Serve immediately.
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