SNACKS - Top Hats (Kuih Pie Tee)

By Aemelia

Ingredients

• Shells:
• 100 g All Purpose Flour, sifted
• 50 g Corn Flour
• 110 g Rice Flour
• 1/2 tsp Salt
• 2 Eggs, lightly beaten
• 400 ml Water
• Oil for deep frying
• Filling:
• 1 kg Yam Bean (Jicama), shredded
• 300 g Carrots, shredded
• 5 Shallots, sliced
• 250 g Prawns, shelled and chopped
• 2 Tbsp Peanut Oil
• 2 tsp Sugar
• Sea salt to taste
• 2 Eggs, lightly beaten
• 3 stalks Scallions
• 3 Red Chillies, finely sliced

Details

Adapted from seasaltwithfood.com

Preparation

Step 1

Prepare the Top Hats shells. Combine all the ingredients and let the batter rest for an hour.

In a moderate heat, dip the mould in the oil ( make sure the oil is not too hot). Then dip the mould into the batter and plunge the mould into the oil. Jiggle the mould lightly, up and down motion and they should slip away from the mould. Let the shell cook until they are light brown in color. Remove and drained the excess oil. (You might want to fry the shells ahead of time. Its rather time consuming!)

Store them in an airtight container or in a ziplock bags (like me). They will stay crisp! Unless if there's any humidity then just pop them into the oven on a low heat for awhile.

In a large pan or wok, cook the shallots on a low heat until they are golden in color.

Turn the heat on high and mix in the chopped prawns. Saute briefly and add the yam beans and carrots. Stir and add some pepper, sugar and sea salt to taste. Cook for another 5 minutes. Set aside.

In a non-stick pan, make the omelet. Let it cool slightly and sliced them thinly.

To serve, put some yam beans and carrot filling and top it with the omelet, chilies and some scallions. Serve with some sweet chili sauce.