Kuih Pai Tee

Kuih pai tee oh kuih pai tee, I got to know this delicous snack only a few years ago. I received a pai tee mold from Malaysia a few weeks ago, so I could make some at home today. Thanks ya, Lily. This recipe is adapted from Zaliana's pai tee recipe, you need at least one pai tee mold to make the cases.

Ingredients (50-60pcs):

Cases:

• ½ cup rice flour
• 1 tbsp all-purpose flour
• ½ cup water
• 1 small egg, lightly beaten
• ¼ tsp gypsum powder
• ¼ tsp dashi powder (fish stock)
• ¼ tsp salt
• Vegetable oil of deep-frying

Fillings:

• 1 tbsp cooking oil
• 1 bulb shallot, chopped
• 2 clove garlic, chopped
• 2 tbsp dried shrimp, soaked and drained
• 2 large carrot, julienned
• 2 cucumbers, julienned
• 1 large jicama, julienned
• Salt and pepper to taste

Toppings:

¼ cup roasted peanuts, crushed

Sauce:

• Light soy sauce
• Fish sauce
• Fruit vinegar
• Sugar
• Chopped garlic
• Chopped chilli
• Water

Directions:

1. First, prepare the sauce. Put all ingredients for sauce in a small jar, shake well then keep in the fridge. Slightly more than quarter cup should be enough. I do not have the measurement for sauce as I think that the taste is very much depends on the ingredients (brand) you have on hand.
2. Batter for cases: Bring together all ingredients for cases in a medium mixing bowl and mix well using a whisk. Set aside for 30 minutes or longer.
3. Meanwhile, prepare the filling. Heat oil in pan, stir in shallot, garlic and dried shrimp. Stir-fry for 2-3 minutes or until lightly browned. Add in all vegetables and cook for another 1-2 minutes, add salt and pepper to taste. Remove from heat.
4. Frying the cases: Heat oil for deep-frying (medium heat), then heat the pai tee mold for a few seconds. Dip the hot mold into the batter for 2 seconds, then place the mold into the oil for frying. Swirl a little at the beginning, then use chopsticks to remove the case from mold. Fry the cases until lightly browned.
5. Serving: Fill each case with filling, sprinkle with some crushed peanuts and drizzle over some sauce. Serve immediately.