Kueh Pie Tee

Sides/Snacks

Easy Level:

Cook Time:

Servings:

40

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

Steps

1

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.
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.
Mark as completed

2

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.
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.
Mark as completed

3

Cook for 1-2 minutes until it's is no longer wet.
Cook for 1-2 minutes until it's is no longer wet.
Mark as completed

4

Transfer to a board, roll and slice thinly. Set aside.
Transfer to a board, roll and slice thinly. Set aside.
Mark as completed

5

Boil shrimp in hot water for 1 minute. Transfer to an ice bath to stop cooking. Drain.
Boil shrimp in hot water for 1 minute. Transfer to an ice bath to stop cooking. Drain.
Mark as completed

6

Cut shrimp into halves. Set aside.
Cut shrimp into halves. Set aside.
Mark as completed

7

Heat 2 tbsp oil on medium heat.
Heat 2 tbsp oil on medium heat.
Mark as completed

8

Saute minced shallots and garlic, fry for 30 seconds.
Saute minced shallots and garlic, fry for 30 seconds.
Mark as completed

9

Add in 35g chopped dried shrimp until fragrant.
Add in 35g chopped dried shrimp until fragrant.
Mark as completed

10

Add in 1 tbsp preserved soya bean paste and fry for 1 minute.
Add in 1 tbsp preserved soya bean paste and fry for 1 minute.
Mark as completed

11

Add in 300g julienned yam bean, 150g julienned carrot and 50g thinly sliced long bean.
Add in 300g julienned yam bean, 150g julienned carrot and 50g thinly sliced long bean.
Mark as completed

12

Season with ¼ tsp sugar, ¼ tsp white pepper and ½ tsp salt.
Season with ¼ tsp sugar, ¼ tsp white pepper and ½ tsp salt.
Mark as completed

13

Cover and simmer on medium heat until vegetables are soft. Season with sugar and salt to taste, if needed.
Cover and simmer on medium heat until vegetables are soft. Season with sugar and salt to taste, if needed.
Mark as completed

14

Dish out and set aside.
Dish out and set aside.
Mark as completed

15

Sift 50g all purpose flour, 50g rice flour and 30g corn flour.
Sift 50g all purpose flour, 50g rice flour and 30g corn flour.
Mark as completed

16

Make a well in the centre and pour in 1 beaten egg, 210ml water and ¼ tsp salt.
Make a well in the centre and pour in 1 beaten egg, 210ml water and ¼ tsp salt.
Mark as completed

17

Whisk until smooth. Strain.
Whisk until smooth. Strain.
Mark as completed

18

Heat oil on medium heat for deep frying.
Heat oil on medium heat for deep frying.
Mark as completed

19

Submerged pie tee mould into the hot oil to heat it up.
Submerged pie tee mould into the hot oil to heat it up.
Mark as completed

20

Dip the mould into the pie tee batter almost to the brim.
Dip the mould into the pie tee batter almost to the brim.
Mark as completed

21

Drip off excess batter and plunge it into the oil.
Drip off excess batter and plunge it into the oil.
Mark as completed

22

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.
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.
Mark as completed

23

Fry the pie case until golden brown.
Fry the pie case until golden brown.
Mark as completed

24

Remove and place on a tray lined with kitchen paper towel.
Remove and place on a tray lined with kitchen paper towel.
Mark as completed

25

Once it's cooled, store in an airtight container.
Once it's cooled, store in an airtight container.
Mark as completed

26

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.
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.
Mark as completed

27

Serve immediately.
Serve immediately.
Mark as completed

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