Ecomely

Language

Kueh pie tee: recipe illustration
Appetizers & nibbles

Kueh pie tee

Small cups of fried pastry, crisp and light, filled with jicama, prawns and a sweet-savoury sauce. A typical Peranakan bite, served in Singapore at festivals and family gatherings.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the flour, starch, salt, egg and water to a smooth, lump-free batter. Let it rest for 20 minutes.
  2. Cut the jicama and carrot into fine matchsticks. Chop the garlic and shallots.
  3. Cook the garlic and shallots in a little oil, add the prawns, then the jicama and carrot. Cook for 5 minutes, season with sweet soy sauce, oyster sauce, sugar, pepper and ground coriander, then let cool.
  4. Heat the oil to 180°C. Dip a cup mould (or a metal spoon) into the hot oil, then into the batter, and return it to the oil.
  5. Fry for 1 to 2 minutes until the cup comes away, then drain on kitchen paper. Repeat with the rest of the batter.
  6. Fill each cup with a spoonful of the cooled filling.
  7. Squeeze over lime juice and add the fresh coriander, chillies or fried onion if you like.
  8. Serve straight away to keep it crisp.

Variations and tips

Vegetarian version. Replace the prawns with thinly sliced shiitake mushrooms and the oyster sauce with soy sauce.

With what's available here. If jicama is hard to find, use pear or crisp cucumber, and use less sugar.

More ideas

Har cheong gai (prawn-paste chicken wings)45 min · 4 serv.Hainanese chicken meatballs (bola bola)35 min · 4 serv.Roti john30 min · 2 serv.Achar concombre (acar timun)25 min · 4 serv. · budget-friendlyKacang Puteh (spiced roasted peanuts)25 min · 4 serv. · budget-friendlyThali1 h 10 · 4 serv. · budget-friendlyChili crab (chilli crab)50 min · 4 serv. · budget-friendlyFish head curry55 min · 4 serv.

Original Ecomely recipe.