Ingredients with Measurements:
- 1 pack of Pie Tee shells (15-20 pieces)
- 1 cup of jicama (finely diced)
- 1/2 cup of carrot (finely diced)
- 1/2 cup of shrimp (peeled and chopped)
- 1/4 cup of scallions (finely chopped)
- 1/4 cup of fried shallots (finely chopped)
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of fish sauce
- 1 tablespoon of lime juice
- Salt and pepper to taste
Special equipment needed:
- A non-stick pan
- A mixing bowl
- A spoon
- A small bowl
Step-by-step instructions:
1. In a mixing bowl, combine jicama, carrot, shrimp, scallions, and fried shallots.
2. In a small bowl, mix together soy sauce, sugar, fish sauce, lime juice, salt, and pepper.
3. Heat the non-stick pan over medium heat and add vegetable oil.
4. Add the mixed vegetables and shrimp to the pan and stir-fry for 2-3 minutes.
5. Pour the sauce over the vegetables and continue to stir-fry for another 2-3 minutes or until the vegetables are cooked through.
6. Remove the pan from heat and let the filling cool down.
7. Preheat the oven to 350°F.
8. Place the Pie Tee shells on a baking sheet and bake for 5-7 minutes or until they are crispy.
9. Once the shells are done, remove them from the oven and let them cool down.
10. Using a spoon, fill each Pie Tee shell with the vegetable and shrimp mixture.
11. Garnish with additional fried shallots and scallions.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 15-20 Nyonya Kueh Pie Tee.
Nutritional information:
Calories per serving: 70
Total fat: 3g
Cholesterol: 10mg
Sodium: 200mg
Total carbohydrates: 9g
Dietary fiber: 1g
Sugar: 2g
Protein: 2g
Substitutions for ingredients:
- Jicama can be substituted with turnip or water chestnut.
- Shrimp can be substituted with chicken or tofu.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add chopped peanuts or cashews for extra crunch.
- Use different types of vegetables such as mushrooms or bell peppers.
- Add chili flakes or sriracha for extra spice.
Tips and tricks:
- Make sure to finely dice the vegetables for even cooking.
- Use a non-stick pan to prevent the filling from sticking.
- Do not overfill the Pie Tee shells to prevent them from getting soggy.
Storage instructions:
Store the Nyonya Kueh Pie Tee in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Nyonya Kueh Pie Tee in the oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the Nyonya Kueh Pie Tee on a platter and garnish with additional fried shallots and scallions.
Garnishes:
Fried shallots and scallions.
Pairings:
Serve with a side of sweet chili sauce or soy sauce for dipping.
Suggested side dishes:
Serve with a side of steamed rice or a vegetable stir-fry.
Troubleshooting advice:
If the filling is too dry, add a splash of water or chicken broth to the pan.
Food safety advice:
Make sure to cook the vegetables and shrimp thoroughly to prevent any foodborne illnesses.
Food history:
Nyonya Kueh Pie Tee is a traditional Peranakan dish that originated in Malaysia and Singapore.
Flavor profiles:
The Nyonya Kueh Pie Tee has a sweet and savory flavor with a crispy texture.
Serving suggestions:
Serve as an appetizer or as part of a larger Peranakan meal.
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Region: Malaysian